Once the foreshanks, neck, and short ribs have been removed from the shoulder, instead of then deboning the whole shoulder as a roast, you can instead cut the coppa, a particularly delicious morsel near the short ribs, then debone the rest & cube it for use as stew meat.

The only tools you’ll need for this are a sharp boning knife and a towel to help you get a good grip on the shoulder blade.

The coppa is typically cured, but can also be slow roasted. Wild boar stew meat can be used in stews, braises, ragu, chili, and more.