Wild Boar Pancetta

Preparation	1 month
Difficulty	Medium
Game	Boar
Calories	400 - 500
Activity	M 45’, F 61’
People	4
Wine pairing	Pinot Nero

Ingredients

KG 2.5 wild boar belly
G 100 kosher salt or sea salt
mL125 brown sugar
mL10 curing salt (Prague powder #1)
mL15 crushed black peppercorns
mL10 ground juniper berries
mL10 chopped fresh thyme
mL10 chopped fresh rosemary
4 garlic cloves, minced
mL 5 ground nutmeg

For garnish:
N 20 thin slices of pancetta
500 g fresh figs
150 g goat cheese
Arugula
Sea salt
Extra virgin olive oil

Kcal 490*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

In a bowl, mix all the curing ingredients and rub the mixture thoroughly over the entire surface of the wild boar belly.
Place the meat in a vacuum-sealed bag or a heavy-duty Ziplock bag. Refrigerate for 10 days.
After 10 days, the meat will be firmer and there will be liquid in the bag. Rinse off the cure under cold water and pat dry with paper towels.
Weigh the meat and note the weight. Place it on a rack and allow it to air dry in a cool cellar or refrigerator for 3 weeks.
After 3 weeks, weigh the meat again: it should have lost 25–30% of its original weight. If not, continue drying until it reaches that point.
Once cured, slice thinly and serve with pasta, pizza, charcuterie boards, or the following fig salad.

Wild Boar Pancetta

Ingredients

Preparation

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