Wild boar salami is a well-established product in Langhe pork butchery tradition as this animal is found in our hills. The mixture is produced by the Salumificio by selecting the leanest wild boar meat, to which a small amount of pork meat is added. Once minced, the meats are ready to be seasoned with our own blend and then stuffed into natural casings. The salami is tied by hand, then stored in drying rooms in which the temperature, humidity and ventilation are all controlled. Curing takes about 30 days. When cut, a slice of the cured product is dark red and boasts a delicate and delicious gamey flavour.