Wild Boar with Potatoes

Cut the wild boar meat into evenly sized pieces to ensure more even cooking. Arrange it in the circular, concave copper container, leaving the pieces clustered at the bottom. The consistent size helps achieve a tender texture without leaving any dry or tough parts.

Thinly slice the lardo or the pancetta Spread it evenly over the meat, as it will release its fat during the long cooking process and help keep the boar tender. Continue until the slices are evenly distributed, without forming a single, compact layer.

Cut the potatoes into evenly sized pieces and place them in the container with the meat. Keep the pieces similar in size so they cook at the same time. The potatoes should be tender at the end of the cooking process, but not completely falling apart.

Slice the onion and add it to the container, then add sweet mint, thyme, myrtle, wild fennel and chives. Salt Evenly distributed. The herbs should be distributed evenly between the meat and potatoes, so their aroma can spread during the slow cooking process.

Place the lid of the same shape on top and fit it perfectly onto the bottom. Make sure the seal is airtight before proceeding: the container should retain the steam and aromas, with no visible gaps or play between the two parts.

Place the container over the embers of the fireplace and let it cook for a few hours. Keep the cooking slow and prolonged, without opening the container during the cooking process. The dish is ready when the meat is tender and the potatoes are soft, with an intense herb aroma.

Alternatively, follow the traditional hunter's method: place the container in a pit and cover it with a high flame. Let it cook for a few hours, keeping the container closed. Open it only after cooking, when the meat and potatoes have reached the desired tenderness.