A 160lb wild boar, waiting to be come porcetta.

The Boar de-boned.
Biaggo and Alasio hamming it up for the camera, the boar is seasoned with white wine, fennel tops, rosemary, thyme, salt, blackpepper, and extra virgin olive oil. It then tied up and roastedin the wood oven for about 6 hours.

A slab of Lardo. Pork back fat that is cured in salt for 5 days, rinsed, dried for a day, then seasoned. It melts in your mouth literally.

This is what the porcetta looks like when it finished cooking.