Stuffed wild boar with Sagrantino wine Only legs of wild boar without the rind coming from farms located in Umbria and Tuscany. After the rind has been removed, the meat is opened up, and the bones, fat and cartilage are removed. The marinade is dry, using garlic, bay leaves, juniper berries, pepper and red wine, without the aid of meat injectors or churns. Then the meat is rolled up and tied by hand. Cooking is done in two distinct phases.