Reserved for those palates, still able to savor, with a bite, the high quality of nature and authenticity.
The wild boar, in fact, is only the wild, sedentary, the Sibillini Mountains with its incomparable flavor and generous.
The wild boar salami is produced using the meat of wild boars grown on the Sibillini mountains, one of the typical specialties of the Umbrian territory.
It is not easy to find a good salami, sometimes it falls apart, sometimes it can be too dry.
The wild boar salami you will taste is the work of the hands of master pork butchers who know how to enhance the quality.
You will find this salami also in different Antipasto kits proposed by AssaggiAssisi.
It is made by selecting with care wild boar meat and pork cuts minced with fine grain.
This salami is reserved to palates that appreciate the high quality of local products and their genuineness.
It is seasoned for a period ranging from 45 to 60 days and is an ideal product to start an appetizer.
A cured meat to be chosen to create a tasty chopping board by adding an alpine cheese or a seasoned pecorino.
It goes very well with a lightly toasted bread or a homemade bread of durum wheat.
The structured red wine can enhance the complex and decisive flavours of the wild boar meat.