Cinghiale, or wild boar, is synonymous with Tuscan cuisine. In the forests and mountains of the entire region, this wild animal, closely related to the domestic pig but much stronger in flavour, has long been prized for its excellent meat. The hunting season opens in late October or early November, and the local hunters, accompanied by packs of special dogs, take great pride in seeking out these intelligent, fast-moving beasts. Serve with greens, such as spinach.
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