My German granny’s recipe
is something beautiful to see.
The title tells a vivid story
of a hunter’s quest for glory:
the feral tuskers were too big
to kill, so he brought home a pig.

The dinner party had been told
of wild boar, like in days of old.
He begged his wife to make it so
alike that none of them would know.
She reassured him, “Fret not, dear,
they’ll never know it’s pig this year.”

Prick a whole ham, freshly killed,
all over; rub with spices, filled
with pepper, thyme, allspice and bay,
with garlic, salt and caraway;
then marinate in red wine, brandy,
vinegar, olive oil if handy.

Add some onions, orange zest,
celery, carrots and the rest,
and let it sit at least a week,
turning daily, till it reek
of wildness. Then you roast it brown
and become the talk of any town!