Cinghiale colle Castagne (Wild Boar with Chestnuts)

From the Hills of the Alta Langa

Maria Piera Querio, when she was chef of the Locanda dell’Arco in the Alta Langa village of Cissone, in Piedmont, gave me this recipe. In North America, you’re much more likely to cook meat from farm-raised wild boar than from a truly wild one, and the farmed meat will become tender more quickly, about as fast as pork shoulder. In fact, most wild wild b…