Change to a different butcher! Bacon is pork belly. Sow belly, etc. Wild hogs have very little fat. The ribs are excellent! As is the rest of the meat. A meat processor, should do what you ask. If he tells you something can't be done, maybe he isn't informed, or experienced enough. At the very least the belly meat could be ground into sausage, like the neck meat on some wild hogs that is scarred and toughened by fighting. Wild hogs, I only try to shoot the sows. The boars are musky, and strong tasting. If you can catch a young one, and pen it up, and clip it, and keep it pen fed till it is the size you want, they are ok. But there is no reason to waste the belly meat, or any other meat on a hog, wild or domestic. Even the skin, can be scraped, and sliced into inch and a half, or two inch sections, and deep fried, and seasoned with Cajun seasoning, salt and pepper, and Cayenne pepper, and maybe a little garlic seasoning, and onion powder, or whatever seasoning you prefer, but it makes for some mighty fine snacking with a nice cold beer.
Wayne
