The boar calabrese
Instructions
Marinate the meat for 24 hours in water and vinegar rigirandola every now and then.
Dry and Brown it over high heat in a crock with lard, onion sliced, bay leaf, parsley, salt, pepper.
Add a little water, cover and cook over low heat for about 3 hours, keeping it moist.
Add the wine and cook for 30 minutes.
Ingredients and dosing for 6 persons
- 1 leg of boar of 1500 g with rind
- 1 glass red wine
- 2 glasses of strong wine vinegar
- 100 cl of water
- 150 g of lard
- Hot pepper
- 1 onion
- Some leaves of laurel
- Parsley
- Salt