Wild Boar Stew

Spezzatino di Cinghiale

Preparation info
  • Serves


    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

This dish is traditionally made with either the shoulder or the belly; my father always uses the belly because he loves the fat, but other people prefer the shoulder. Boar belly is hard to get unless you kill your own boar, so I’ve used a mixture of shoulder and neck here – though you will still have to order these in advance from your butcher. You’ll need to start this recipe a day ahead to give the meat time to marinate. As the boar hunting season is during the colder months,