Cinghiale in Salmì

Cinghiale in Salmì is a traditional Italian dish featuring tender, slow-cooked wild boar in a rich, aromatic sauce made from red wine, herbs, and vegetables. This Paleo-friendly recipe captures the essence of rustic Italian cuisine while adhering to healthy eating principles.

Ingredients

• Wild boar shoulder - 400 grams
• Red wine (preferably Chianti) - 200 ml
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Rosemary - 1 sprig, fresh
• Thyme - 1 sprig, fresh
• Bay leaf - 1
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large bowl, marinate the wild boar shoulder in red wine, adding the garlic, rosemary, thyme, bay leaf, salt, and black pepper. Cover and refrigerate for at least 2 hours, preferably overnight.
2. Remove the wild boar from the marinade, reserving the marinade liquid. Pat the meat dry with paper towels.
3. In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, sautéing until softened, about 5-7 minutes.
4. Add the marinated wild boar to the pot, browning on all sides for about 10 minutes.
5. Pour in the reserved marinade and bring to a simmer. Cover the pot, reduce the heat to low, and let it cook for 2 to 2.5 hours, or until the meat is tender and easily pulls apart with a fork.
6. Once cooked, remove the wild boar from the pot and let it rest for a few minutes. Meanwhile, increase the heat to medium-high and reduce the sauce for about 10 minutes until slightly thickened.
7. Slice the wild boar and serve with the reduced sauce drizzled over the top. Enjoy your Cinghiale in Salmì!

Nutrition

• Calories: 450
• Protein: 50 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals from the vegetables and herbs.

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