Cinghiale in umido

Place the wild boar shoulder cubes in a large non-reactive bowl. Add the Chianti Classico, garlic cloves, juniper berries, bay leaves, black peppercorns, fresh rosemary, and fresh sage leaves. Ensure the wild boar shoulder is fully submerged. Cover and refrigerate for at least 12 hours, or up to 24 hours, turning occasionally.

After marinating, drain the wild boar shoulder, reserving the marinade. Pat the wild boar shoulder cubes thoroughly dry with paper towels.

In a large, heavy-bottomed pot or Dutch oven, render the diced pancetta over medium heat until crispy and its fat has been released. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.