SALAME DI CINGHIALE
The Product
Traditional, rustic Italian dry-cured salami made primarily from wild boar (cinghiale) meat, often blended with pork for texture and to temper the strong gamey flavor, resulting in an intense, rich taste with distinct aromas from herbs and spices like fennel, popular in regions like Tuscany.
Origin & Terroir
Traditional to Tuscany, Umbria, and other regions where wild boar roam Italian forests. The hunting tradition dates back to Etruscan times and remains culturally significant.
How to Enjoy
Slice thick to appreciate the gamey character. Pairs with robust Tuscan reds like Brunello or Vino Nobile, aged cheeses, and chestnut honey. Excellent with polenta.
Did You Know?
Wild boar populations have increased dramatically in Italy, making cinghiale more available than in past decades. The meat is leaner and more intensely flavored than domestic pork.