Ingredients

  • 1 kg (2.2 lb) of well-trimmed wild boar meat
  • 60 g (2.1 oz) of trimmed sandwich bread
  • 400 g (14 oz) of fatback (300 g (10.5 oz) cut lengthwise + 100 g (3.5 oz) cut into small dice)
  • 40 cl (1.7 cups) of Cahors wine
  • 300 g (10.5 oz) of thin bacon strips
  • 1 large diced onion
  • 2 cloves of garlic, degerminated, crushed and chopped
  • 60 g (2.1 oz) of peeled pistachios
  • Here is the spice blend that you will prepare beforehand to make just one spice for seasoning
  • (20 g (0.7 oz) of salt, 5 g (0.2 oz) of ground pepper, a grating of nutmeg, a little ginger powder, 2 crushed cloves, 4 crushed juniper berries)
  • 1 whole egg
  • 20 g (0.7 oz) of truffle peelings (Tuber Melanosporum if you have)
  • 1/2 teaspoon of thyme flowers