The night before, rinse the wild boar thoroughly and place it in a bowl. Add water until the meat is covered and pour in an espresso cup of vinegar. Let it sit for an hour. After an hour, rinse the meat thoroughly again.

In a blender, combine the olive oil, mustard, honey, vegetable bouillon cubes, cumin, and lemon zest, and blend until smooth.

Lay aluminum foil in a crisscross pattern and place parchment paper on top, also in a crisscross pattern. Place the meat on top, add the blended mixture, and spread it evenly over the meat. If it's a whole piece, make slits with a knife and insert some of the mixture into the slits. Wrap with the parchment paper and then with the aluminum foil, and refrigerate overnight.

The next day, remove from the refrigerator, preheat the oven to 350°F, and bake for 3 hours. Then, open the aluminum foil and parchment paper and continue baking the meat until it is browned.