Cinghiale alla Cacciatora (Hunter's Style Wild Boar)

Place the wild boar in a large non-reactive bowl. Add 500 grams of red wine, 5 grams of rosemary sprigs, 2 grams of bay leaves, 2 grams of juniper berries, and 1 gram of black peppercorns. Cover the bowl and marinate in the refrigerator for at least 12 hours, or preferably 24 hours, turning occasionally.

Remove the wild boar from the marinade, pat the cubes thoroughly dry with paper towels. Strain and reserve the marinade liquid, discarding the used marinade herbs.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the pancetta and cook until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.