Out of 3 dishes I have made with that chunk of cinghiale, the last one was excellent. I decided to mince the remaining meat I had leftover from Sunday. I purchased a small, silly looking mincer especially for that purpose, it was hard work, but I got there in the end. All of the veggies from the sauce went in, plus some soaked porcini and also some cup mushrooms and onions that I had fried, there is always space for more flavour. It needed no extra seasoning. This filling went into some very sexy pierogi, that were finished off with crispy guanciale ( excellent idea, taken my cholesterol levels) and enjoyed thoroughly by all three of us.

That done and finished I will shelve my cinghiale ambitions for the time being, I will happily enjoy it cooked by someone else.