if so how do you go about it, as i know in order to gut and skin the hog you have to cut a line through the cut?

so how would you get the bacon?

Usually ...no. Even on the bigger hogs, the belly area is really thin. And even on the bigger ones, it's really lean. To make good bacon, you need a close ratio of 50% fat to 50% muscle. Wild hogs just don't grow that much...or in that fashion....Wish they would though!!!!

No, Wish we could though!!

only possible if you go through neck cavity.

man, it would ne nice if they did!

Silverboar speaks the truth. They're just too lean. I had some "bacon" a friend of mine had mad up at a processor. It was more like Canadian bacon or thin cut pork chops.

I have never seen a wild hog with enough fat to make bacon, but I have made some Canadian bacon from the back straps... Good stuff.

-ww

I've tried to go there a few times with wild hogs but always wound up stripping and grinding that portion.

i agree, just too lean for some bacon.

if it aint jigglin' with every step it takes chances are slim to none. Even ones I've shot that looked like butterballs didn't have anything worth messing with.

only unless you got lucky enough to trap some real small ones & fatten them up but mostly..no.

I got a big sow on state land that had Bacon on it. I was suprised to see it but there it was. I like using the belly fat for sausage.