For the sandwich

• Make a polish with 40 g of flour strong type 0, yeast and milk. Let it ripen when doubled.
• Begin to work the rest of the flour in a planter with water, continue to add a little water at a time until the dough begins to take rope.
• Add the rest of the ingredients, taking care to incorporate the butter at the end. Let it rest for 10’.
• Break the dough into 50 g pieces and give it the desired shape. Place it in a well-spaced plate and polish the surface with egg yolk and milk. Let it rise on doubling.
• Bake at 175° C (347° F) for 18’.

For the porchetta

• Clean the capocollo taking care to eliminate veins and tendons. Season with salt, pepper and oil.
• Clean and wash the herbs and flavorings for the pork with warm water and bicarbonate.
• Place the meat, flavorings and lard in a vacuum bag suitable for long cooking. Vacuum conditioned at 99.99% and cooked in a thermostatic bath at 65° C (150° F) for 18 h. At the end of cooking, chill at 0° C (32° F) and store in the refrigerator.

For the caramelized onions

• Cut the onion into not too thin rings.
• Dissolve the sugar with water.
• In another saucepan boil the apple vinegar with a pinch of salt.
• When the caramel begins to take on a golden color, decoct with hot vinegar.
• Bring to a boil and add the onion well drained; as soon as the boil hints, remove from the heat, cover with the food film and let cool quickly in the blast chiller.

Final procedure

• Drain the wild boar and dry from the cooking liquid.
• Cut into thin slices and season the meat with salt, pepper, chopped fennel, orange peel and oil.
• Drain the caramelized onions from the liquid. Cut the tomatoes into thin slices.
• Divide the sandwiches in half and toast in a very hot oven (220° C – 428° F) for less than 1’. Stuff with wild boar, tomato and onion. Reassemble the sandwich and serve.