{"product_id":"salamino-al-cinghiale-toscano-bonta-toscane-450-g","title":"Tuscan wild boar salami, Bontà Toscane, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eWild 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.\u003c\/p\u003e\n\u003ch2\u003eWild Boar Salami: The Wild Cured Meat for Slicing\u003c\/h2\u003e\n\u003cp\u003eIn the Tuscan tradition of charcuterie-making, not all cured meats are alike, and not all are meant to be eaten in the same way. \u003cstrong\u003eTuscan Wild Boar Salami\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003eCompared 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:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigher fat content:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLonger aging:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirmer meat mixture:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Tuscan Wild Boar Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisan wild boar salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected wild boar meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMeat mixture\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eHigher fat content\u003c\/strong\u003e: ideal for slicing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eLonger\u003c\/strong\u003e: greater concentration of aromas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eFirmer\u003c\/strong\u003e: uniform, thin slices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e450 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerated at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIdeal use\u003c\/td\u003e\n\u003ctd\u003eMeat slicers, appetizers, professional charcuterie boards\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it perfectly: The professional technique\u003c\/h2\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith a slicer:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e Arrange the slices in a fan or overlap them slightly. Serve with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThin slices of unsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eAged pecorino shavings\u003c\/li\u003e\n\u003cli\u003eTuscan olives in brine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the kitchen: Salamino al Cinghiale as an ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild boar ragù with salamino\u003c\/strong\u003e: coarsely chopped and added to the soffritto, it enriches the sauce with an aromatic depth impossible to achieve with fresh meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar crostini\u003c\/strong\u003e: thinly sliced and placed on crostini with stracchino or fresh ricotta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssorted boards of excellence\u003c\/strong\u003e: a star alongside aged Tuscan cheeses and other traditional cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: the wine of the Tuscan Maremma, robust and tannic, an authentic local pairing with wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for a superb pairing: Brunello's complexity enhances every wild note\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico Riserva\u003c\/strong\u003e: classic and versatile, ideal for aperitifs and starters featuring Tuscan cured meats\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Wild Boar Salamino\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference compared to Salsiccia Stagionata al Cinghiale?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it important to use a slicer?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916216066384,"sku":"SALA-CING-450GR","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-di-cinghiale-artigianale_webp.png?v=1793790959","url":"https:\/\/naturabioitalia.com\/en\/products\/tuscan-wild-boar-salamini-bonta-toscane-450-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}