Boiled Wild Boar Head

Ingredients

• 1 head wild boar head
• pork offal and scraps
• spices
• onions
• parsley
• salt
• equal parts water and white wine
• thyme
• black pepper
• bay leaf
• carrots

Instructions

1. Bone out the boar head, removing all bone while keeping the structure intact. In an initial preparation, cook the head with pork offal and scraps, spices, onions, parsley, and salt; this initial brining or marinating should rest for eight days.
2. Drain the head thoroughly and carefully reassemble the boned pieces so the head maintains its original form. Using strong thread, sew the head closed, taking care to cover any cavities left by the bones securely. Wrap the entire head tightly in cloth and sew the wrapping very firmly closed.
3. Place the wrapped head in a pot and cook for eight hours in equal parts water and white wine, seasoned with salt, thyme, black pepper, parsley, bay leaf, and carrots. Once cooked, remove from heat and allow it to cool in the cooking liquid for about two hours without unwrapping.
4. Unwrap the head carefully, remove the cloth, and press it gently but firmly with your hands to expel excess liquid, taking care to preserve its shape before serving.