Wild Boar Bacon brings deeper, darker pork flavor with a naturally leaner, nutty-sweet profile and a gently smoky finish. Crisp it up for BLTs, brunch platters, burgers, carbonara, or to crown a steak—this is bold bacon that makes everything taste more “wild.” We ship every pack frozen at peak quality so you can go from freezer to skillet with confidence. Eat Wild.

• Distinctive wild flavor: robust, slightly sweet, and savory with woodsy aromatics.
• Lean but luxurious: balanced fat-to-lean for crisp edges and tender bite—render gently, then finish hot.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Smoked, cured wild boar belly—sliced. See the variant selector for slice thickness (standard or thick-cut) and total weight; smoke/cure details are listed on the product label.

Flavor Notes & Pairings

• Notes: toasted nuttiness, gentle smoke, clean mineral-sweet finish.
• Pairings: eggs any style, grits, pancakes; burgers, wedge salad, Brussels sprouts, roasted mushrooms, creamy polenta.
• Upgrades: brush with warm maple or hot honey; finish with cracked black pepper, chili flake, or rosemary.

How to Thaw

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours per pack in the fridge (34–40°F) until fully thawed.
• Cook within 7 days of thawing. For precise guidance, use our Storage & Thaw Calculator.

How to Cook (4 Easy Methods)

For bacon, judge doneness by color and crispness rather than internal temperature. Because wild boar can be leaner than conventional pork, render gently and finish hot for glassy-crisp without drying.

1) Oven (even, low-mess)

• Line a sheet pan with foil; add a wire rack (optional for extra crisp).
• Lay slices in a single layer. Bake at 400°F for 12–22 minutes (thickness & desired crispness determine time).
• Drain on a rack or paper towels; finish with fresh pepper or a maple drizzle.

2) Skillet (classic)

• Start in a cold skillet; bring heat to medium so fat renders gradually.
• Flip as needed until browned and crisp; move finished slices to a rack.
• Save rendered fat for eggs, greens, hash, or vinaigrettes.

3) Air Fryer (fast & tidy)

• Single layer at 360–380°F for 6–12 minutes, checking often.
• Adjust time for thick-cut slices and machine airflow.

4) Grill / Griddle (smoky char)

• Use a griddle plate or foil on medium heat to prevent flare-ups.
• Cook to desired crispness; brush with hot honey or chili-lime glaze in the last minute.

Pro Tips

• Batch like a pro: bake multiple trays; keep finished bacon warm on a low oven rack.
• Bacon-wrapped everything: scallops, shrimp, asparagus, dates—par-cook slices first for perfect texture.
• Wild carbonara: swap pancetta for wild boar bacon; finish with Pecorino, black pepper, and a splash of reserved pasta water.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Explore more Wild Boar · shop all Pork · browse Exotic Meats · get ideas in Recipes

Chef’s note: For glassy-crisp wild boar bacon, render low and slow to start, then finish hot. A quick maple–black pepper or rosemary–chili glaze in the last minute makes it unforgettable.