Preparation Combine all the marinade ingredients in a bowl and mix with the boar tacos, stirring well. To allow the meat to absorb the flavors of the ingredients, cover it with plastic wrap and let it sit in the refrigerator for 3 hours. Stir occasionally. After 3 hours, drain the boar in a colander and set aside the vegetables and juices. Carefully wash each piece of meat, remove any stuck-on vegetables, and dry thoroughly with a cloth. Heat the pan containing the EVOO over medium heat and add the diced bacon until it melts and takes on a little color. Pour the cubes into a dish and toast the pieces of meat in portions in the fat at the bottom so that they are tightly sealed and do not overcook. Remove excess fat, return to bottom of pot and add marinated vegetables. Stir well and evaporate the moisture. When the fat returns, add the flour, stir well, add the wine and boil for 5 minutes. Then add the marinade juices and broth, cover and simmer on very low heat for 3 hours. In a frying pan, fry the laminated “Champis” with a pinch of salt, then add the bacon lardon and set aside. Finishing Check the cooking. The boar taco is done when it cracks and becomes soft when you press it.
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