Salad with wild boar meat and pancetta (Gusto d'Italia)
2 servings
10 minutes
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.
1
Slice the pancetta into small pieces. Cured wild boar is sold pre-sliced. We use aged cured wild boar meat from Renzini in Italy.
- Pancetta: 30 g
- Dry-cured wild boar: 40 g
2
Break the cheese by hand — it crumbles easily. It will be needed to sprinkle on the salad at the end of preparation.
- Pecorino Romano cheese: 20 g
3
Wash and dry the basil and lettuce leaves. Separate the basil leaves from the stem and chop them finely with a knife.
- Basil: 20 g
- Mixed salad leaves: 80 g
4
Finely chop the sun-dried tomatoes.
- Sun-dried tomatoes in oil: 20 g
5
Mix chopped basil with salt, pepper, olive oil, and tomatoes. Keep in mind that some ingredients of this salad are salty on their own, so it can be easy to oversalt.
- Basil: 20 g
- Salt: to taste
- Mixed peppercorns (four peppers): to taste
- Olive oil: 10 ml
- Sun-dried tomatoes in oil: 20 g
6
Place the salad leaves in a mound on a flat plate.
- Mixed salad leaves: 80 g
7
Pour the dressing over the leaves. Try to distribute it evenly. You can lightly mix the salad.
- Olive oil: 10 ml
8
Place slices of wild boar and pancetta on top of the salad leaves. Sprinkle the salad with pieces of cheese and serve immediately.
- Dry-cured wild boar: 40 g
- Pancetta: 30 g
- Pecorino Romano cheese: 20 g
