Preparation In a bowl, combine all marinade ingredients for the wild boar tacos and mix well. We cover it and leave it aside in the refrigerator for 3 hours until the meat absorbs the taste of the ingredients. Stir from time to time. After 3 hours, drain the wild boar in a colander and keep the vegetables separate from the juice. Pass each piece of meat and remove any vegetables stuck to it, then dry the pieces well with a cloth. Heat a pot with a little olive oil over medium heat and add the bacon cubes until they melt and change color slightly. Arrange the cubes on a plate, and in the fat underneath, toast the pieces of meat little by little until they are well sealed and not overcooked. Trim off excess fat, then put the pieces back together in the bottom of the bowl and add the vegetables from the marinade. Let it fry well and remove the water from it. When the fat floats to the surface, add the flour, stir well, then add the wine and let it boil for 5 minutes. Then add the marinade juice and broth and leave on low heat for 3 hours. In a frying pan, fry the flaky ‘champions’ with a pinch of salt, then add the bacon at the end and keep the result. Finishing Check cooking. It will be ready when the wild boar tacos break apart and appear tender when pressed.
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