Aged wild boar sausage, 450 g

Aged wild boar sausage is a Tuscan cured meat to slice, with a more intense, gamey flavor than pork sausage: it is not cooked, but eaten sliced. This one is made by Bontà Toscane in 450 g vacuum-packed pieces, to be served with Tuscan bread, pecorino cheese and a glass of Chianti.

Wild Boar Sausage: The Gamey Flavor of Tuscan Tradition

For centuries, wild boar has been one of the undisputed stars of Tuscan cuisine. Aged Wild Boar Sausage is one of the most direct expressions of this tradition, a cured meat that brings the authentic, unmistakable flavor of game to the table, with the convenience of a ready-to-eat product.

Unlike fresh sausage, which requires cooking, this sausage is aged and ready to eat: the aging process concentrates the aromas and develops a complexity of flavor that cooking alone cannot create, transforming a rustic ingredient into a characterful cured meat for a charcuterie board or tasting.

The artisanal seasoning with traditional Tuscan spices balances the natural robustness of wild boar meat: gamey and intense, with earthy, woodland notes, without masking them. The result is a cured meat that tells the story of the region in a direct, authentic way.

Technical Specifications: Aged Wild Boar Sausage

How to enjoy it at its best: Tuscan tradition

Straight from the charcuterie board, Tuscan style: Bring the sausage to room temperature at least 20 minutes before serving. Slice into rounds that are not too thin; a thickness of about 5-7 mm lets you fully appreciate the texture and aromatic profile. The aged fat softens slightly at room temperature, bringing out the gamey, woodland notes of the wild boar meat. Serve on unsalted Tuscan bread with a drizzle of Tuscan extra virgin olive oil.

In the kitchen:

• Tuscan wild boar sauce: sautéed with onion, carrot, and celery, cured wild boar sausage makes a rustic, robust sauce ideal for pici, pappardelle, or rigatoni
• Tuscan wild boar crostini: coarsely chopped and sautéed with garlic and rosemary, it makes the perfect topping for rustic crostini
• Exceptional charcuterie boards: a star on mixed boards with aged Tuscan cheeses and traditional cured meats
• Beans with sausage: the quintessential Tuscan country dish, enriched by the wild notes of wild boar

Pairings: The Tuscan table

Wines:

• Morellino di Scansano: a wine from the Tuscan Maremma, robust and tannic, that enhances the wild character of wild boar
• Brunello di Montalcino: for a top-tier pairing, Brunello’s complexity stands up perfectly to the richness of wild boar
• Chianti Classico Riserva: more accessible but just as suitable: Chianti, traditionally paired with Tuscan cured meats in Florence, is an enduring classic

FAQ: Cured Wild Boar Sausage

Does the sausage need to be cooked, or can it be eaten as is? Wild boar sausage is cured and ready to eat: it doesn’t need to be cooked. Enjoy it sliced on charcuterie boards or as an appetizer, just like any other cured meat. It can also be used in cooked dishes, such as traditional Tuscan sauces, where the curing adds an aromatic complexity that fresh sausage cannot offer.

How is it different from classic Tuscan sausage? Classic Tuscan sausage is made with Tuscan pork. Wild boar sausage uses selected wild boar meat, which has a completely different flavor profile: more intense and wild, with the woodland and earthy notes typical of Tuscan game. It’s the ideal choice for anyone looking to explore the most authentic, rustic flavors of Tuscan cuisine.