ITALIAN
RECIPES TRADITIONAL AND CREATIVE
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The
description and the Italian recipes of the meat
 The
wild boar (cinghiale): description and Italian names
Sus Scrofa
The
body of the wild boar is compact; the head is large, the legs relatively short.
 The fur consists of stiff bristles
and usually finer fur. The colour usually varies from dark grey to black or
brown.. The size also varies highly within the range. Full-grown female wild
boars (5 years or older) have a body length of about 135 cm (53 in)
and a weight of 55–70 kg (120–150 lb) while adult males reach
140–150 centimetres (55–59 in) and weigh between 80 and 90 kg (180
and 200 lb). Boars also have the ability to leap
3 to 4
feet (0.91 to 1.2 m) in
the air.
The tusks
(the canine teeth) serve as weapons, and grow continuously. The lower tusks of
an adult male measure about 20 cm (7.9 in) (from which seldom more
than 10 cm (3.9 in) protrude out of the mouth), in exceptional cases
even 30 cm (12 in). The upper tusks are bent upwards in males, and are
regularly ground against each other to produce sharp edges. In females they are
smaller, and the upper tusks are only slightly bent upwards in older
individuals.
Wild boar piglets are
coloured differently from adults, being a soft brown with longitudinal darker
stripes. The stripes fade by the time the piglet is about half-grown, when the
animal takes on the adult's grizzled grey or brown colour.
The wild boars
are very
widespread in
Italy
after the resettlement
campaigns. They like
to live in forests near streams or ponds,
both in lowlands or in the mountains up to the vegetation level. In
Tuscany
and middle
Italy
is traditionally hunted.
Its meats have a very
intense flavour and smell, for this reason they require a long work (the wild
boar of Obelix for us would be terrible!). Should
you buy the meat from a hunter
you must proceed in this manner: at
first put it into salted water for 12 hours. In this manner you take
away the surplus blood, then you can proceed with a first marinade into ½
wine and ½ vinegar for 12 hours again. Then you can
begin the cooking: the third marinade of 12 up to 24 hours (depending from the
recipe), will characterize your recipe. The cooking time must be no
less than 3 hours long. The product sold in the shops has already had the
first and second marinade.
Generally the most appreciated cuts are the leg (coscia), the same for the
ham in the pig and the loin (sella) . For the cuts they are the same of the
pork meat cuts.
Go
to the Italian wild boar recipes proposed by
Italian Homemade Cooking
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