Sliced Wild Boar Bacon

Wild boar bacon is noticeably leaner than domestic pork bacon, which gives it a darker colour and a more pronounced, slightly gamey flavour. Because of that leaner structure, traditional butchers often cure and slice wild boar bacon a little thicker to keep the balance between meat and fat.

Pan method: Start with a cold pan and lay your bacon slices flat without overlapping. Turn the heat to medium (not medium-high) and let the bacon cook slowly, rendering gradually as the pan warms. Flip occasionally until it reaches your preferred crispness. The slower approach prevents the lean meat from toughening before the fat renders.

Oven method: Preheat to 190°C (375°F). Arrange slices on a parchment-lined baking sheet without overlapping. Bake for 15-20 minutes depending on thickness, checking periodically. The oven gives you even cooking and makes it easy to do larger batches.

Arrives frozen. Use within 3-5 days of thawing. Refreeze only if thawed in fridge.