Sanglier Rôti au Four — Roasted Wild Boar Leg

Corsica, France — hunting tradition across island interior; Sus scrofa population dense in Corsican maquis

Whole leg of Sus scrofa (wild boar) marinated 24 hours in Corsican red wine, Allium sativum, Juniperus communis berries, Rosmarinus officinalis, Thymus, sea-mineral-salt, and Olea europaea. Drained, patted dry, rubbed with rendered Porcu Nustrale lard, and roasted at 170°C for 2.5–3 hours per kg, basting every 30 minutes with strained marinade. The marinade is reduced and used as a jus. Juniperus communis berries are the flavour signature — they cut through gaminess with a resinous note connecting meat to the maquis.

Gamey depth of wild boar, Juniperus communis resinous note, maquis herbs, wine jus. Mirto di Corsica finish ties the plate to the island landscape.