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Wild Boar

We offer true Russian Razor Back Wild Boar, not loose farm raised Feral Pigs. This delicious meat is guaranteed not to “Boar” you as Fossil Farms Wild Boar are tracked and trapped in the wild, adding a great story to go along with your meal. Our Wild Boar has a greater marbling content compared to farm raised Boar. As a product of nature, Fossil Farms Wild Boar fall into the characteristics of the “Never Ever Program”, where antibiotics, hormones and steroids are never administered. Considered luxury pork, Wild Boar has a sweet, rich and nutty flavor that is unlike other Boar you have had before.

  • Wild Boar Belly

    1 each (4 lb. average)
    Wild Boar Belly

    On Sale!

    Regular Price: $65.00
    Sale Price: $42.00

    Whether you are making your own homemade bacon or roasting some Wild Boar Belly, you cannot beat the quality of our Wild Boar. With the skin off, make pancetta or quick cure, like bacon, for flavorful lardons. With all the great cuts of Wild Boar, we regard the belly as one of the best. After all, it is where bacon comes from!


    Fossil Farms Wild Boar Belly with Apple Chutney

    Download printable .pdf file.

    1 four to five pound Fossil Farms Wild Boar Belly
    1 cup granulated sugar
    3⁄4 cup kosher salt
    1 bay leaf
    1 small cinnamon stick
    1 sprig parsley
    4 apples, skinned, cored and chopped
    1 tbsp. finely chopped celery
    1 tbsp. finely chopped shallot
    1 tsp. cinnamon
    1 tbsp. brown sugar
    1 tbsp. chopped parsley
    1 tbsp. cornstarch, dissolved in 2 tbsp. water
    1 tbsp. butter
    1 half lemon
    1⁄4 cup chicken or vegetable stock

    Mix 1 cup granulated sugar, 3⁄4 kosher salt, 1 bay leaf, 1 cinnamon stick and 1 sprig of parsley together and generously cover the Wild Boar belly in a pan. Pack tightly with Plastic wrap and refrigerate overnight or up to 24 hours. After 24 hours, wash the Wild Boar belly, removing the remains of the salt mix.

    Preheat oven to 300 degrees.

    Pat the belly dry and place on a wire rack in oven. Cook for 2.5 hours or until fork tender.

    While the Wild Boar Belly is cooking, start the chutney by melting butter in medium sauce pan. Sauté the shallots and celery until translucent then add the chopped apple. Squeeze the juice out of 1 half lemon and continue cooking for 5-8 minutes. Add the stock. Cook on low until it is reduced by half. Finish by adding cornstarch slurry, brown sugar and cinnamon. Bring to a simmer for 2 minutes and turn off heat. Add Chopped parsley and serve at room temperature.

    Fossil Farms Oaxaca Wild Boar Bacon

    Download printable .pdf file.

    5 lb. Fossil Farms Wild Boar Belly
    1 c Kosher salt
    ¼ c raw demerara sugar
    ¼ c dark brown sugar
    1/8 c ground toasted Pasilla de Oaxaca chile (you can substitute Ancho chili or Chipotle) Equal parts oak, pecan, and hickory wood chips (if using a smoker)

    Find a container or Ziploc bag large enough to hold the Wild Boar Belly. Make rub by combining salt, sugars, and chile. Rub mix all over the belly and place in container. Let rest in the refrigerator for 6 days, flipping the belly over every day. The belly will release a lot of liquid during this time creating its own marinade.

    On day 7, rinse the belly and allow to dry in your refrigerator for 24-48 hours.

    Set up your smoker to 200F. Smoke for 2-3 hours or until the internal temperature of the belly is 150F. You can do this in a low oven as well, however you won’t get the smoke flavor you are going after. Enjoy thick, sliced, or diced!

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    Wild Boar Belly
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