Wild Boar in Salmì

Method

1. Rinse the wild boar pieces with a little red wine.
2. Lightly flour the pieces with type 1 flour.
3. Heat sunflower oil in a pan and fry the floured pieces one by one until sealed. Remove and set aside.
4. In a larger pan, heat a little oil and add a chopped mixture of carrot, onion, and celery, two strips of lard, a pinch of coarse salt, and a pinch of sweet paprika. Sauté gently.
5. Add a generous amount of beer and let it reduce.
6. Return the fried wild boar pieces to the pan. Deglaze with a little red wine and flambé.
7. Add two ladlefuls of vegetable broth.
8. Add a handful of cleaned chicken livers, black olives (Nocciolata and Taggiasca), a few anchovies, a small handful of salt-packed capers, one juniper berry, a pinch of fennel seeds, two sage leaves, a sprig of rosemary, and one bay leaf.
9. Add a tiny amount of red wine vinegar.
10. Add a piece of pork rind and the inside of one sausage.
11. Cover and simmer gently for about 1.5 hours, adding more broth if needed.
12. After cooking, remove the bay leaf and discard.
13. Squeeze the juice of one lemon into the sauce, add a knob of butter, and stir well.
14. Serve with a drizzle of raw olive oil and perhaps a few more strips of lard. Pair with Sagrantino wine.