Cold-Smoked Wild Boar Neck with Forest Honey

Trim the wild boar neck and soak in buttermilk for 24 hours. Rinse and pat dry. Finely chop garlic and mix with curing salt, pepper and half the thyme to create the cure mixture.

Generously rub the neck with the cure mixture, vacuum seal and cure at 4-6°C in the refrigerator for 12-14 days. Turn and gently massage daily.

Soak meat in cold water for 1-2 hours, rinse and pat dry. Place on a rack in the refrigerator for 24-36 hours to form a pellicle until the surface is dry and slightly tacky.

Keep the smoker at 15-20°C. Smoke the wild boar neck for 5-6 sessions of 8 hours each using oak and beech. Allow at least 12 hours rest between sessions.

Gently warm forest honey and stir in the remaining fresh thyme. Brush the smoked neck evenly with the glaze and allow to dry at room temperature for 6 hours.

Allow the glazed neck to mature in a cool, airy place (12-15°C) for a further 5-7 days. Slice paper-thin and serve with wild mushrooms or hearty bread.