Roast Pig en Sanglier

Whether or not this actually tastes like wild boar (the sanglier) I couldn’t vouch for, but it does have an interesting and decidedly “gamy” flavor after being steeped in wine and flavorings. The French do a similar thing with leg of lamb which they call en Chevreuil because it tastes quite a lot like venison. The fresh ham, or leg, is the best cut for this treatment.