Cinghiale alla Maremmana

Maremman-style wild boar is perfect for rainy and cold days. With the recipe you get a great sauce that can be served with pappardelle pasta or polenta. Wild boar is really popular in the Maremma, where many families still hunt game. My father in law likes to say that wild boar tastes more like wild pig these days since the animals have mixed so much with their farmyard friends. You can’t really buy wild boar at the supermarket, so unless you know someone who hunts, replace it in this recipe with shoulder of pork!

Ingredients

4 cloves
2 bay leaves
2 carrots
4 tablespoons extra virgin olive oil
1 rosemary sprig
1 tablespoon juniper berries
8 cups red wine
1 onion
2 celery stalk
400g wild boar shoulder
80g pork fat

Method:

Cube the meat and soak in enough vinegar to cover overnight. This is to remove the strong gamey flavour wild boar often has. Drain and dry with a paper towel. Then brown for 10 minutes in a skillet with a tablespoon of extra virgin olive oil.

Fry the pork fat in a saucepan with the diced onion, carrots and celery for 10 minutes over medium heat. Add the boar meat and cook for a few minutes, stirring occasionally. Add the bay leaf, rosemary, juniper and cloves and continue cooking for another 3-4 minutes.

Pour in the wine, lower the heat and simmer for 1 hour and 30 minutes, stirring occasionally. Season to taste and serve with plenty of bread to mop up the juices.