285. Cinghiale Dolce-Forte

Sweet-and-Sour Wild Boar

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

I think that when you prepare sweet-and-sour wild boar you should leave a layer of fat about the thickness of a finger inside the skin, because when cooked the fat of this wild pig remains firm, is not sickeningly greasy, and has a very pleasant, crispy texture.

Supposing that you have a piece of boar meat weighing roughly 1 kilogram (about 2 pounds), these are the proportions for the flavorings.

Take half an onion, half a large carrot, two stalks of white celery the length

Ingredients

Method