I recently received some Florida wild boar from one of the servers at work. I deboned the shoulder, ground it with a 3/8" die and let it marinate over night with some garlic, red wine, dextrose, cinnamon, clove, nutmeg, cardamom, ginger, and some piment d'espelette. I then reground the meat and then the fat through the 1/4" die. Stuffed it into hog casings, fermented for about 36 hours at 74 degrees and the hung in the curing chamber. Since they were so small, they cured quick. This one had 45% weight loss after just 12 days. The boar is super gamey, but the "wintery spices" if you will, come through nicely. My only problem is that there are some minor air pockets in areas, and I didn't really get much heat from the piment d'espelette.