Boneless knuckle of wild boar is rubbed with a mixture of Italian sweet chili powder, fennel pollen, salt, black pepper and garlic then roasted to a turn, sliced and served with a mostarda of figs, pears and apricots with grainy mustard, dry white wine and a few red chili flakes..
For the Spice Rub
3 tablespoons sweet Italian chili powder
1-1/2 tablespoons fine sea salt
1 tablespoon fennel powder (substitute fennel and anise seeds)
1 scant tablespoon black pepper
2 teaspoons granulated garlic
Combine all ingredients in a small bowl.
To prepare, coat knuckle roast on all sides with spice mixture and refrigerate uncovered for 4 hours. Remove from refrigerator and allow to stand while you pre-heat the oven to 350 degrees.
Roast the knuckle until the internal temperature reaches at least 145 degrees, about 1 hour for a 1-1/2 pound roast. Allow to stand a full 10 minutes before carving. Serve with mostarda, bitter greens and a hunk of crusty bread.
“Though you’ll find mostarda from Piemonte on through the Veneto and down into, the best known variation is that from Cremona (Mostarda di Cremona), which is also produced commercially. According to Italian food scholar Antonio Piccinardi, the word mostarda derives from the French moustarde, which in turn derives from mout ardent, fiery must, which was made by adding powdered mustard seed to unfermented grape must and cooking it down to produce an invigorating condiment.”