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Wild boar, or cinghiale in Italian, is a prized game meat in Italy. The meat itself is dark and lean and pairs wonderfully with other seasonal produce, such as juniper, winter berries and autumnal vegetables. In this recipe, Igles Corelli serves tender wild boar loins with a smooth Violina pumpkin purée and a rich wild blueberry sauce. This particular pumpkin can be hard to find, but can be easily substituted for sweet potato or butternut squash.
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