Known as the unofficial mascot of Tuscany, wild boar, or cinghiale as it’s known in the vernacular, has the dubious honour of being both a local emblem and a local delicacy. It might then come as a surprise that despite the rather conflicting status of this animal – eaten and revered in equal measure – that it features as a statue in Florence. Known locally as “Il Porcellino”, it’s said to be good luck to touch the nose of this bronze beast! Indeed, we certainly touched his nose during the last visit we made to Florence. The animals forage in local woodlands – mainly concentrated around the coastal area of Maremma – occasionally causing mischief in vineyards and even gardens, but Tuscans adore the rich, gamey flavour they lend to local dishes.
Our ragù follows the time-honoured Tuscan method of gently stewing the wild boar with red wine, juniper berries and plenty of tomatoes – a dish known locally as “cinghiale in umido” – until rich and luxuriant. This sauce pairs perfectly with fresh paccheri, a pasta shape reminiscent of, though larger than, rigatoni. Its cavernous interiors welcome the wild boar ragù to nestle within, making each mouthful all the more delicious.
Note: As boar is a wild animal that is hunted, there may be pellets remaining in the meat ragù. We do our best to ensure these are removed prior to cooking. Keep chilled and consume or freeze on the day of delivery or the day after delivery.
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Wild Boar Ragù (160g):
Tomatoes, Pork Shoulder, Wild Boar Shoulder, Onion, CELERY, Carrot, Red Wine (SULPHITES), Salt, Garlic, Olive Oil, Sugar, Chicken Stock (contains CELERY seeds), Black Pepper, Bay Leaf
Vegetarian Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme