Creminelli's salamis are handmade under the supervision of master artisan, Cristiano Creminelli himself. The Wild Boar Salami is made from a mixture of Texas wild boar and Duroc pork belly. Wild boar meat is leaner, it has a stronger and more distinctive flavor profile. The flavor of this salami is strongly related to the boar's wild diet which includes roots, grasses, nuts, and berries. Creminelli seasons the wild boar salami with wine-soaked cloves and juniper berries. Cristiano insists on using choice cuts of meat from select breeds, fed with organic white grains and raised on small family farms. Organic spices are employed cautiously in the European tradition to complement and not overwhelm the flavorful, well-marbled natural pork. This Wild Board Salami won a Sofi Award in the 2010 competition, in the category meat, pate or seafood. Creminelli's wild boar salami pairs well with fresh figs, dates, walnuts, pistachios, rosemary bread, and Pecorino Toscano cheeses. Refrigerate after opening
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