Dry-cured wild boar
Wild boar meat salted with spices and air-dried without heat treatment, dark burgundy and firm, with a concentrated game taste, for thin slicing.
Dry-cured wild boar is wild boar meat (leg, tenderloin) salted with spices and juniper and air-dried without heat treatment, dark burgundy, firm, almost fat-free, with a concentrated taste of game, nuts and spices. It is sliced very thin with wine, beer and onto appetizer platters, added to salads, onto bruschetta and into pasta.
Recipes with this ingredient
The wild boar and pancetta salad is a true embodiment of Italian gastronomic elegance. It combines the rich flavor of aged wild boar meat from Renzini and spicy pancetta, creating a harmonious duet that reveals the depth of taste. The light bitterness of fresh basil, the sweetness of sun-dried tomatoes, and the salty hint of pecorino romano complement the composition, while olive oil unites the ingredients, highlighting their natural sophistication. This salad is perfect as a refined appetizer or a light main dish to accompany a glass of good wine.
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