Whole Wild Boar Bacon
A Smoky Take on a Familiar Favourite
* Comes in 4lb package
Bacon, but make it wild.
Our sliced wild boar bacon brings that same smoky, savoury satisfaction you crave from traditional bacon, but with a deeper, more complex flavour profile that only game meat can deliver. This is bacon with character; leaner than pork, richer in taste, and just different enough to make breakfast (or lunch, or dinner) feel special again.
Cut from wild boar belly and cured using traditional methods, each slice carries that distinctive wild boar earthiness balanced with smoke and salt. The meat-to-fat ratio is different from standard pork bacon: more actual meat, less rendered fat in the pan, but still enough marbling to crisp beautifully and deliver that satisfying texture everyone loves.
Whether you're laying it across a burger, crisping it for breakfast, or using it to add depth to pasta and salads, wild boar bacon brings something extra to the plate. It's familiar enough to use exactly how you'd use regular bacon, but distinctive enough that people will notice. Order online today for fast pickup or next-day delivery in Toronto and the GTA.
What Sets Wild Boar Bacon Apart
The difference starts with the animal itself. Wild boar live actively in forests and fields, which means their meat develops more muscle and less fat than domestic pigs. That translates directly to the bacon: you get meatier slices with cleaner-tasting fat and a firmer texture.
The flavour is bolder and more savoury than pork bacon, with that characteristic wild game depth running through every slice. It's not overpowering or overly gamey; just richer and more interesting. The curing and smoking process balances the meat's natural earthiness with the salt and smoke notes you expect from great bacon.
Because it's leaner, wild boar bacon crisps differently than fatty pork bacon. It firms up and develops edges without swimming in rendered fat. You'll get less grease in the pan and more actual bacon on your fork. Some people find this a welcome change; others take a moment to adjust. Either way, the flavour makes it worth exploring.
How to Cook for the Best Texture
Wild boar bacon responds well to the same methods you'd use for regular bacon, with just a few adjustments for its leaner profile:
-
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.
-
Watch it closely: Because there's less fat to protect the meat, wild boar bacon can go from perfectly crisp to overdone faster than pork bacon. Keep an eye on it, especially in the final minutes.
-
Don't crowd the pan: Whether you're pan-frying or baking, give each slice space. Overlapping leads to uneven cooking and steaming rather than crisping.
Pairings That Love a Savoury Bite
Wild boar bacon works anywhere regular bacon does, but it particularly shines in applications where its deeper flavour can stand out:
-
Breakfast plates: Eggs cooked any style, hash browns, and toasted sourdough let the bacon be the star without competing flavours.
-
Burgers: The bacon's savoury intensity pairs beautifully with beef, especially when you add sharp cheddar and caramelized onions.
-
BLTs with a twist: Use thick-cut tomatoes, crisp lettuce, and good mayo on toasted bread. The wild boar bacon brings enough flavour that you don't need much else.
-
Pasta carbonara: The bacon's richness works perfectly in cream-based sauces, adding depth without greasiness.
-
Salads: Crumbled wild boar bacon adds substance and smokiness to spinach salads, cobb salads, or grain bowls.
-
Wrapped anything: Dates, scallops, asparagus; wild boar bacon's firm texture and bold flavour make it ideal for wrapping and roasting.
Slicing, Packing, and Storage Details
Each order of wild boar bacon is hand-sliced to order by our butchers, then packed immediately while fresh. The bacon is vacuum-sealed to lock in quality and flavour during delivery.
Once your bacon arrives, refrigerate it right away. Vacuum-sealed wild boar bacon stays fresh in the refrigerator for about 4 weeks, or you can freeze it for up to a year if you're not using it immediately.
We deliver next-day throughout the greater Toronto area, and in-store pickup is available if you'd prefer to collect your order directly.
Questions People Ask Before Buying
Will wild boar bacon crisp like pork bacon?
Yes, but differently. Wild boar bacon gets crisp and develops good texture, but because it's leaner, it won't curl and buckle quite the same way fatty pork bacon does. It firms up and browns beautifully, with crispy edges and a satisfying bite. The key is cooking it over moderate heat rather than high heat. This gives the fat time to render while the meat crisps without toughening. You'll end up with bacon that's crisp where you want it without being brittle or dry.
Is it less greasy when cooked?
Absolutely. Wild boar bacon renders significantly less fat than traditional pork bacon because there's simply less fat in the meat to begin with. You'll see a light coating of fat in your pan rather than a pool of grease. This makes cleanup easier and means you're eating more actual meat and less rendered fat. Some people love this cleaner approach; if you're someone who saves bacon fat for cooking, you'll get less yield from wild boar than from pork.
How should it be stored once opened?
Once you open the vacuum-sealed package, rewrap any unused bacon tightly in plastic wrap or transfer it to an airtight container or resealable bag. Keep it refrigerated and use it within a week for best quality. If you've got more than you'll use in that time, separate the slices with parchment paper, wrap well, and freeze them. Frozen bacon keeps for several months and can be cooked straight from frozen if you're in a hurry, just add a minute or two to your cooking time.
Original: $50.79
-65%$50.79
$17.78More Images
Whole Wild Boar Bacon
A Smoky Take on a Familiar Favourite
* Comes in 4lb package
Bacon, but make it wild.
Our sliced wild boar bacon brings that same smoky, savoury satisfaction you crave from traditional bacon, but with a deeper, more complex flavour profile that only game meat can deliver. This is bacon with character; leaner than pork, richer in taste, and just different enough to make breakfast (or lunch, or dinner) feel special again.
Cut from wild boar belly and cured using traditional methods, each slice carries that distinctive wild boar earthiness balanced with smoke and salt. The meat-to-fat ratio is different from standard pork bacon: more actual meat, less rendered fat in the pan, but still enough marbling to crisp beautifully and deliver that satisfying texture everyone loves.
Whether you're laying it across a burger, crisping it for breakfast, or using it to add depth to pasta and salads, wild boar bacon brings something extra to the plate. It's familiar enough to use exactly how you'd use regular bacon, but distinctive enough that people will notice. Order online today for fast pickup or next-day delivery in Toronto and the GTA.
What Sets Wild Boar Bacon Apart
The difference starts with the animal itself. Wild boar live actively in forests and fields, which means their meat develops more muscle and less fat than domestic pigs. That translates directly to the bacon: you get meatier slices with cleaner-tasting fat and a firmer texture.
The flavour is bolder and more savoury than pork bacon, with that characteristic wild game depth running through every slice. It's not overpowering or overly gamey; just richer and more interesting. The curing and smoking process balances the meat's natural earthiness with the salt and smoke notes you expect from great bacon.
Because it's leaner, wild boar bacon crisps differently than fatty pork bacon. It firms up and develops edges without swimming in rendered fat. You'll get less grease in the pan and more actual bacon on your fork. Some people find this a welcome change; others take a moment to adjust. Either way, the flavour makes it worth exploring.
How to Cook for the Best Texture
Wild boar bacon responds well to the same methods you'd use for regular bacon, with just a few adjustments for its leaner profile:
-
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.
-
Watch it closely: Because there's less fat to protect the meat, wild boar bacon can go from perfectly crisp to overdone faster than pork bacon. Keep an eye on it, especially in the final minutes.
-
Don't crowd the pan: Whether you're pan-frying or baking, give each slice space. Overlapping leads to uneven cooking and steaming rather than crisping.
Pairings That Love a Savoury Bite
Wild boar bacon works anywhere regular bacon does, but it particularly shines in applications where its deeper flavour can stand out:
-
Breakfast plates: Eggs cooked any style, hash browns, and toasted sourdough let the bacon be the star without competing flavours.
-
Burgers: The bacon's savoury intensity pairs beautifully with beef, especially when you add sharp cheddar and caramelized onions.
-
BLTs with a twist: Use thick-cut tomatoes, crisp lettuce, and good mayo on toasted bread. The wild boar bacon brings enough flavour that you don't need much else.
-
Pasta carbonara: The bacon's richness works perfectly in cream-based sauces, adding depth without greasiness.
-
Salads: Crumbled wild boar bacon adds substance and smokiness to spinach salads, cobb salads, or grain bowls.
-
Wrapped anything: Dates, scallops, asparagus; wild boar bacon's firm texture and bold flavour make it ideal for wrapping and roasting.
Slicing, Packing, and Storage Details
Each order of wild boar bacon is hand-sliced to order by our butchers, then packed immediately while fresh. The bacon is vacuum-sealed to lock in quality and flavour during delivery.
Once your bacon arrives, refrigerate it right away. Vacuum-sealed wild boar bacon stays fresh in the refrigerator for about 4 weeks, or you can freeze it for up to a year if you're not using it immediately.
We deliver next-day throughout the greater Toronto area, and in-store pickup is available if you'd prefer to collect your order directly.
Questions People Ask Before Buying
Will wild boar bacon crisp like pork bacon?
Yes, but differently. Wild boar bacon gets crisp and develops good texture, but because it's leaner, it won't curl and buckle quite the same way fatty pork bacon does. It firms up and browns beautifully, with crispy edges and a satisfying bite. The key is cooking it over moderate heat rather than high heat. This gives the fat time to render while the meat crisps without toughening. You'll end up with bacon that's crisp where you want it without being brittle or dry.
Is it less greasy when cooked?
Absolutely. Wild boar bacon renders significantly less fat than traditional pork bacon because there's simply less fat in the meat to begin with. You'll see a light coating of fat in your pan rather than a pool of grease. This makes cleanup easier and means you're eating more actual meat and less rendered fat. Some people love this cleaner approach; if you're someone who saves bacon fat for cooking, you'll get less yield from wild boar than from pork.
How should it be stored once opened?
Once you open the vacuum-sealed package, rewrap any unused bacon tightly in plastic wrap or transfer it to an airtight container or resealable bag. Keep it refrigerated and use it within a week for best quality. If you've got more than you'll use in that time, separate the slices with parchment paper, wrap well, and freeze them. Frozen bacon keeps for several months and can be cooked straight from frozen if you're in a hurry, just add a minute or two to your cooking time.
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Shipping & Returns
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Description
A Smoky Take on a Familiar Favourite
* Comes in 4lb package
Bacon, but make it wild.
Our sliced wild boar bacon brings that same smoky, savoury satisfaction you crave from traditional bacon, but with a deeper, more complex flavour profile that only game meat can deliver. This is bacon with character; leaner than pork, richer in taste, and just different enough to make breakfast (or lunch, or dinner) feel special again.
Cut from wild boar belly and cured using traditional methods, each slice carries that distinctive wild boar earthiness balanced with smoke and salt. The meat-to-fat ratio is different from standard pork bacon: more actual meat, less rendered fat in the pan, but still enough marbling to crisp beautifully and deliver that satisfying texture everyone loves.
Whether you're laying it across a burger, crisping it for breakfast, or using it to add depth to pasta and salads, wild boar bacon brings something extra to the plate. It's familiar enough to use exactly how you'd use regular bacon, but distinctive enough that people will notice. Order online today for fast pickup or next-day delivery in Toronto and the GTA.
What Sets Wild Boar Bacon Apart
The difference starts with the animal itself. Wild boar live actively in forests and fields, which means their meat develops more muscle and less fat than domestic pigs. That translates directly to the bacon: you get meatier slices with cleaner-tasting fat and a firmer texture.
The flavour is bolder and more savoury than pork bacon, with that characteristic wild game depth running through every slice. It's not overpowering or overly gamey; just richer and more interesting. The curing and smoking process balances the meat's natural earthiness with the salt and smoke notes you expect from great bacon.
Because it's leaner, wild boar bacon crisps differently than fatty pork bacon. It firms up and develops edges without swimming in rendered fat. You'll get less grease in the pan and more actual bacon on your fork. Some people find this a welcome change; others take a moment to adjust. Either way, the flavour makes it worth exploring.
How to Cook for the Best Texture
Wild boar bacon responds well to the same methods you'd use for regular bacon, with just a few adjustments for its leaner profile:
-
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.
-
Watch it closely: Because there's less fat to protect the meat, wild boar bacon can go from perfectly crisp to overdone faster than pork bacon. Keep an eye on it, especially in the final minutes.
-
Don't crowd the pan: Whether you're pan-frying or baking, give each slice space. Overlapping leads to uneven cooking and steaming rather than crisping.
Pairings That Love a Savoury Bite
Wild boar bacon works anywhere regular bacon does, but it particularly shines in applications where its deeper flavour can stand out:
-
Breakfast plates: Eggs cooked any style, hash browns, and toasted sourdough let the bacon be the star without competing flavours.
-
Burgers: The bacon's savoury intensity pairs beautifully with beef, especially when you add sharp cheddar and caramelized onions.
-
BLTs with a twist: Use thick-cut tomatoes, crisp lettuce, and good mayo on toasted bread. The wild boar bacon brings enough flavour that you don't need much else.
-
Pasta carbonara: The bacon's richness works perfectly in cream-based sauces, adding depth without greasiness.
-
Salads: Crumbled wild boar bacon adds substance and smokiness to spinach salads, cobb salads, or grain bowls.
-
Wrapped anything: Dates, scallops, asparagus; wild boar bacon's firm texture and bold flavour make it ideal for wrapping and roasting.
Slicing, Packing, and Storage Details
Each order of wild boar bacon is hand-sliced to order by our butchers, then packed immediately while fresh. The bacon is vacuum-sealed to lock in quality and flavour during delivery.
Once your bacon arrives, refrigerate it right away. Vacuum-sealed wild boar bacon stays fresh in the refrigerator for about 4 weeks, or you can freeze it for up to a year if you're not using it immediately.
We deliver next-day throughout the greater Toronto area, and in-store pickup is available if you'd prefer to collect your order directly.
Questions People Ask Before Buying
Will wild boar bacon crisp like pork bacon?
Yes, but differently. Wild boar bacon gets crisp and develops good texture, but because it's leaner, it won't curl and buckle quite the same way fatty pork bacon does. It firms up and browns beautifully, with crispy edges and a satisfying bite. The key is cooking it over moderate heat rather than high heat. This gives the fat time to render while the meat crisps without toughening. You'll end up with bacon that's crisp where you want it without being brittle or dry.
Is it less greasy when cooked?
Absolutely. Wild boar bacon renders significantly less fat than traditional pork bacon because there's simply less fat in the meat to begin with. You'll see a light coating of fat in your pan rather than a pool of grease. This makes cleanup easier and means you're eating more actual meat and less rendered fat. Some people love this cleaner approach; if you're someone who saves bacon fat for cooking, you'll get less yield from wild boar than from pork.
How should it be stored once opened?
Once you open the vacuum-sealed package, rewrap any unused bacon tightly in plastic wrap or transfer it to an airtight container or resealable bag. Keep it refrigerated and use it within a week for best quality. If you've got more than you'll use in that time, separate the slices with parchment paper, wrap well, and freeze them. Frozen bacon keeps for several months and can be cooked straight from frozen if you're in a hurry, just add a minute or two to your cooking time.
