Once the foreshanks, neck, and short ribs have been removed from the shoulder, you’re ready to debone the shoulder.

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.

Once you’ve deboned the roast, you can tie it to give it a more uniform shape. Here’s how:

The finished boneless wild boar shoulder can be tied & braised, ground, or used as stew meat. An alternative method to deboning the whole shoulder is to Cut Coppa & Stew Meat.