Wild Boar Chop Sardinian Style

Soak dried plums and raisins in warm water. Rinse the meat. Dry and season on both sides a little bit with pepper. Cut bacon finely into cubes and roast in fat for 7 to 10 minutes on each side.

Then grate the chocolate and heat with red wine, vinegar, sugar and bay leaf while stirring.

Add drained plums. Season with a pinch of cinnamon. Let everything simmer gently for three minutes. Season sauce with salt & pepper at the end.

Arrange the chops with the sauce on a heated plate.

Serve with long-grain rice, Serbian pita bread and polenta.

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