Wild Boar in Porchetta
Wild boar in porchetta is a tasty and succulent dish that combines the tenderness and intense flavors of wild boar with the crispness of pancetta. The meat is flavored with wild fennel and garlic, which give the dish a unique and distinctive taste. This recipe requires a long oven cooking time to ensure tender and juicy meat.
Ingredients
- Wild boar of 20000 g
20,000 g20,000 g - Rolled pancettato taste
- Fine salt
600 g600 g - Ground pepper
80 g80 g - Wild fennel (flowers and sprigs)
200 g200 g - Garlic
25 Cloves25 Cloves
Products available for purchase
Black homemade pancetta with garlic, half
1 product1 product £ 38.57Fine Atlantic Ocean Edible Sea Salt 1 kg - Fior di Loto
1 product1 product £ 3.18Black Garlic Cream 70g
1 product1 product £ 7.73
Carta Fata - oven paper for professionals, 20-metre roll
£ 30.49
Preparation
- STEP 1 OF 3
Clean the wild boar rind and remove the innards
- STEP 2 OF 3
Season the inside with salt, pepper, garlic and fennel flowers, placing the rolled pancetta and fennel sprigs in the center, then sew with kitchen twine
- STEP 3 OF 3
Bake in the oven at 200 degrees for about 210 minutes and, once it has cooled, serve sliced
Suggestions
Oven
Cling film
Airtight container
General information
Storage instructions
Store the wild boar in porchetta in the refrigerator, wrapped in cling film or in an airtight container, for up to 3 days.
More information
Wild boar in porchetta is a typical dish of the Lazio region, particularly the Monti della Tolfa area.
Origin
Italia, Lazio
Analysis
Warning
FAQs
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