I've never tried it. Most bacon hogs are raised to over two hundred pounds before slaughter so their bellies will be thick enough. It might be worth trying but I think your sausage might be better tasting on a large wild pig.
Some of the best tasting, most expensive hams in the world are made from the Iberian black pig. Many of our feral hogs are descended from this breed so they might make tasty cured meat products as well. A pig descended from this Spanish strain that's been eating acorns should be as good as it gets.
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