In a small saucepan, combine 2/3 of the wine, 1/3 cup of the vinegar, 1 scallion, 1 clove garlic, 1 carrot, the cloves, bay leaf and thyme and bring to a boil over high heat for 5 minutes. Let cool completely. Put the boar meat in a non-reactive casserole and pour the cooled marinade over. Let marinate in the refrigerator for 2 days, turning often.
After 2 days, remove the meat and reserve the marinade. Pat the meat dry, roll it and tie it with butcher's twine. Season aggressively with salt and pepper.
In a Dutch oven, heat the lard over high heat and brown the meat on all sides. Add the remaining scallions, garlic, carrots, along with the celery and prosciutto and cook five minutes. Add the remaining wine and just cover the meat with the reserved marinade and boiling water, if necessary. Simmer until the meat is cooked through and is fork-tender, about 1 hour. Remove the meat from the Dutch oven and keep it warm.
Transfer all pan juices to a blender or food processor and puree smooth. Return to the stovetop and stir in the sugar, chocolate and remaining vinegar. Cook 3 minutes over medium-high heat, then add the raisins, pine nuts and candied zest and remove from heat. Slice the meat and serve with the sauce poured over.
In a 2-quart saucepan, combine the sugar and water and bring to a boil, making sure all sugar is dissolved. Remove from heat.
In a large saucepan, combine the zest and enough cold water to cover and bring to a boil. Remove the zest, rinse with cold water and repeat the process 2 more times.
Place the blanched zest in a saucepan and pour the syrup over the zest, adding an extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook until the zest is translucent and tender. Remove from heat and cool. Drain the syrup and lay the zest out on a cooling rack. Toss in sugar and store in an airtight container.
Recipe copyright 2000, Mario Batali. All Rights Reserved.