Tuscan wild boar salami, Bontà Toscane, 450 g

Wild boar salami is a Tuscan cured meat made from selected wild boar meat. Compared with wild boar sausage, it has a fattier, firmer meat mixture and a longer aging period, making it perfect for machine-slicing into thin slices. It is made by Bontà Toscane and comes in 450 g vacuum-packed pieces.

Wild Boar Salami: The Wild Cured Meat for Slicing

In the Tuscan tradition of charcuterie-making, not all cured meats are alike, and not all are meant to be eaten in the same way. Tuscan Wild Boar Salami is specifically designed for those who want to enjoy the best of wild boar in thin, perfect slices, achievable only with a professional or home meat slicer.

Compared with Wild Boar Cured Sausage, which is leaner and aged for a standard period, the Salami has three distinctive characteristics that make it a completely different product:

Higher fat content: the higher fat content makes the slices softer, glossier, and more aromatic when cut thinly. The fat in aged wild boar melts in your mouth differently from conventional pork fat, with a more intense flavor and lingering woodland notes.

Longer aging: the extra aging time further concentrates the aromas, develops greater depth of flavor, and gives the salami a firmer, more uniform texture, which is essential for getting perfect slices from a meat slicer.

Firmer meat mixture: its firmer texture is what allows a meat slicer to produce almost transparent slices without the salami crumbling or losing its shape. A thin slice of Wild Boar Salami offers a completely different experience from a thick slice cut with a knife.

Technical Specifications: Tuscan Wild Boar Salami

How to slice it perfectly: The professional technique

The Wild Boar Salami is at its best when sliced with a meat slicer. It’s the right choice for anyone who wants to serve a professional-quality charcuterie board at home.

With a slicer: Set the thickness to 1.5 to 2 mm, almost transparent. At this thickness, the aged wild boar fat melts completely in your mouth, gradually releasing all its woodland and gamey notes. The slices overlap on the plate, creating a restaurant-worthy presentation. Serve at room temperature, never cold straight from the refrigerator.

Serving temperature: Bring the salamino to room temperature at least 30 minutes before slicing. At 18-20°C, the mixture softens slightly, making it easier to slice precisely and bringing out more aroma in the slices.

On the board: Arrange the slices in a fan or overlap them slightly. Serve with:

• Thin slices of unsalted Tuscan bread
• Aged pecorino shavings
• Tuscan olives in brine

In the kitchen: Salamino al Cinghiale as an ingredient

• Wild boar ragù with salamino: coarsely chopped and added to the soffritto, it enriches the sauce with an aromatic depth impossible to achieve with fresh meat
• Tuscan wild boar crostini: thinly sliced and placed on crostini with stracchino or fresh ricotta
• Assorted boards of excellence: a star alongside aged Tuscan cheeses and other traditional cured meats

Pairings: The Tuscan table

Wines

• Morellino di Scansano: the wine of the Tuscan Maremma, robust and tannic, an authentic local pairing with wild boar
• Brunello di Montalcino: for a superb pairing: Brunello's complexity enhances every wild note
• Chianti Classico Riserva: classic and versatile, ideal for aperitifs and starters featuring Tuscan cured meats

FAQ: Tuscan Wild Boar Salamino

What's the difference compared to Salsiccia Stagionata al Cinghiale? They are two distinct products designed for different uses. Salsiccia Stagionata al Cinghiale has a leaner mixture, standard aging, and a softer texture, making it ideal for cutting with a knife, eating as is, or using in cooking. Salamino al Cinghiale has a fattier mixture, longer aging, and a firmer texture, and is specifically designed for slicing to achieve thin, uniform, professional-quality slices.

Why is it important to use a slicer? The Salamino's firmer texture is a deliberate technical feature, not a defect. With a slicer set to 1.5-2 mm, you get almost transparent slices in which the aged wild boar fat melts completely in your mouth, gradually releasing its woodland notes. The same result is impossible to achieve by cutting with a knife.