Roast Boar and Black Bean Chili

In a med bowl, combine the bacon drippings with the crushed garlic, twotablespoons of the chili powder, the cumin, and freshly ground pepper.

Spread over the wild boar and let stand while preparing the beans. In a lgpot, cover the beans with cold water. Heat to boiling and boil for twominutes. Turn off the heat and let stand one hour. Drain. Wipe out the potand return beans, cover with cold water and heat to boiling. Reduce heatand simmer for 30 minutes. Drain. Preheat the oven to 325 degrees. Cook thesalt pork in boiling water for five minutes. Drain and pat dry. Heat theoil in a heavy, deep casserole. Stir in the salt pork and cook over medheat until golden, about 3 min. Stir in the onion, minced garlic, andJalapeno pepper. Cook 1 minute. Stir in the ham and cook two more minutes.

Stir the remaining chili powder into the onion mixture. Add the beans,broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle ofboar on top of the beans, cover and place in the middle of the oven. Cookfor 1 1/2 to 2 hours or until internal meat thermometer reads 170 degrees.

Turn the meat twice and stir the beans. Add more broth if dry. Remove themeat and allow it to stand, covered, for 10 to 15 minutes. Meanwhile, skimthe fat from the chili. Cut the meat from the bone and into thin slices.

Layer it over the beans. If desired, stew, covered, to tenderize the meat.

Serve with hot rice and a sprinkling of scallions and sieved eggs.