Wild Boar Salami – Salame con Cinghiale

Falorni Wild Boar Salami – Salame con Cinghiale

The Falorni Wild Boar Salami is a traditional Italian salami - a Salame con Cinghiale. The delicate game flavor of this Italian wild boar salami from Falorni is pleasantly enhanced by skillful seasoning according to traditional recipes. Falorni uses lean wild boar meat and pork from domestic pigs in this salami. The salami is air-dried and aged for at least four weeks in natural casing with noble mold. The Falorni Salame con Cinghiale is an Italian whole salami (approx. 350g). In fact, wild boar salami has only existed in Tuscany for a good 40 years; Falorni was the first butcher to produce this specialty and is world-renowned for this delicious salami.

Wild Boar Salami from Falorni – Italian Salame con Cinghiale

Macelleria Falorni, the trusted butcher shop, has been producing Italian salami, ham, and other cured meats for 8 generations. For over 200 years, the secrets of old recipes and artisanal processing skills have been passed down from father to son. The small butcher shop is still located in the center of Greve, in the heart of Tuscany. When you enter, it smells intensely and incredibly good, and the entire ceiling is hung with large hams that are aging there.

In addition to the right seasoning and proper aging conditions, the quality of the meat is crucial for the legendary quality. The brothers Stephano and Lorenzo Falorni, who grew up with the tradition of Macelleria Falorni from childhood, therefore attach enormous importance to the origin of the meat used. Thus, regional breeds such as the Chianina cattle breed and the Cinta Senese pig breed, as well as wild boars from the forests of Tuscany, are primarily processed. The Tuscan cured meat specialties from Falorni, such as fennel salami, Montanara, truffle salami, or wild boar salami, have a wonderfully authentic taste. They are so delicious, so flavorful, that you must not miss the pleasure of these delicacies.

For the production of 100g of salami, 120g of pork and 27g of wild boar meat were used.