A couple Februaries ago I harvested my first and (to date) only wild boar. My primary motivation was a desire to put organic meat in the freezer and create recipes. And while the smaller good-eating wild hogs typically don’t produce American-style “streaky” Bacon due to anatomy and the absence of belly fat, I was able to craft a beautiful Irish-style bacon using the eye of the loin and a wet Wiltshire-style cure.
Read more here: https://www.outdoorhub.com/how-to/2017/03/02/4-steps-wild-boar-irish-bacon/
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