Wild Boar Porchetta

1. Skin Scoring: Score the skin in a crosshatch pattern, cutting through the fat but not into the meat. This helps the skin crisp up beautifully.

2. Herb Paste: Combine all your aromatics - fennel, garlic, rosemary, and pepper - into a fragrant paste. This is the heart of porchetta flavor.

3. Butterflying: Open up the shoulder like a book, carefully removing the bones and flattening the meat to an even thickness.

4. Seasoning: Spread that aromatic paste generously over every surface, inside and out. Don't be shy - this is where the flavor comes from.

5. Rolling: Roll the meat up tightly and tie it with kitchen twine every two inches. A tight roll means even cooking and easier slicing.

6. Roasting: Start at 450°F for 30 minutes to crisp the skin, then drop to 325°F until the internal temperature reaches 165°F.

7. Resting: Let it rest for a full 30 minutes before slicing. The crackling skin and tender meat are worth the wait.

Nutritional Information

Per serving: 430 calories, 37g protein, 27g fat, 12g carbohydrates.