Savenor's had some slabs of bacon from feral pigs -- real wild boars. I grabbed a pound. It's terrific.
I used some with a pork tenderloin that night, improvising a simplified sauce Robert. Sunday brunch, we had some nice streaky rashers with buttermilk pancakes. ("Do you want round or funny=shaped?") At dinner, I put some crispy lardons in a nifty succotash salad with fresh corn, sauteed onion and summer squash, some bits of pastrami-cured salmon I made last week, and a bit of smoked chicken breast. Yum!
It costs about twice as much as regular (good) bacon. That's not necessarily a bad thing: I need to treat bacon fat as expensive anyway. I understand that wild pigs are an unpleasant menace, too, so we're helping to control a potential hazard, and probably also providing some amusing afternoons for people down in Texas.