Creminelli Wild Boar Salami

$23.00 / 5.5oz Packprice is $23.00 by 5.5oz Pack

Boar
by Creminelli Fine Meats
United States

Cristiano Creminelli crafts his Wild Boar Salami with a mix of Texan wild boar and organic pork. Using traditional Italian techniques, he seasons this rustic American charcuterie with juniper and cloves to infuse the gamy salami with an herbaceous, woodsy flavor. Rich and succulent, this unique meat is an ideal pairing for herb-coated cheeses like Hudson Flower or Alp Blossom.

“This Italian-style salami is made with Texas boar and pork, and the makers add bold spices like clove, juniper, and celery powder that stand up to the gaminess. Enjoyable on its own in thin slices at a picnic or dipped into a luscious fondue, this salami is the perfect way to mix it up and add something unusual to your repertoire.”

Murray’s Sales Team – New York, NY

Wild Boar, Pork, Sea Salt, Natural Flavors (Celery Powder), Organic Spices, Sugars, Organic Garlic, Starter Cultures (In Collagen Casing)

For his Creminelli Wild Boar Salami, Cristiano blends Texan wild boar and all-natural American pork to create a gamy salami seasoned with juniper and cloves.
Creminelli uses natural celery powder rather than artificial nitrates for meat preservation.
This delicious wild boar salami can be used as more lean and gamy version of sopressata. Enjoy sliced in a sandwich or cut off slabs to pair with an onion-y alpine like an extra aged comte.

Co-founder Cristiano Creminelli solidified his passion for salumi at the Creminelli family salumificio in Biella, Italy. The family has been recognized by Italy’s cultural ministry as Artisans of Excellence.
In 2006, Cristiano connected with partners Chris Bowler and Jared Lynch to bring this Italian tradition to the United States, opening Creminelli Fine Meats in Salt Lake City, Utah.
Creminelli partners with farms that are dedicated to the humane treatment of animals.
Their products are made with 100% U.S. heritage pork that gets ground with unique spice blends, slow-fermented at low temperatures, and aged for up to 20 weeks.