Arrosto di Cinghiale

Place the wild boar roast in a large non-reactive container. Add 500 grams of red wine, 10 grams of rosemary sprigs, 3 grams of bay leaves, 3 grams of juniper berries, and 3 grams of black peppercorns. Ensure the wild boar roast is mostly submerged. Cover and refrigerate for at least 12 hours, preferably 24 hours, turning occasionally.

Remove the wild boar roast from the marinade, pat it thoroughly dry with paper towels, and reserve the marinade liquid and aromatics. Season the wild boar roast generously with 10 grams of fine sea salt and 2 grams of black peppercorns. Make small incisions in the wild boar roast and insert small pieces of pancetta, or tie the pancetta slices around the roast.

Dice the carrots, celery stalks, and yellow onion into a fine soffritto. Mince the garlic cloves. Chop the remaining 5 grams of rosemary sprigs and 5 grams of sage leaves.