Wild boar charcuterie — salamis, hams, bacons, etc. — is no different from anything you would do with pork, except you will likely need to add domestic pork fat to the mix. Some wild pigs have enough fat for charcuterie, and I like the lean lonzino you get with a boar, but for the most part, to get a good mix of fat and lean you need the help of a barnyard pig.
Buy the best hog meat and fat you can afford: Pork from a small-scale, quality farmer will almost always be of better quality than store-bought. Trust me, it’s worth every penny.
- Dry-Cured Wild Boar Salami, California Style
- Lonzino: air-cured loin
- Lardo, or Italian Cured Back Fat (Domestic Pork)
- Hmong Sausages, with Ginger, Garlic and Fresh Herbs
- Fresh Pork or Wild Boar sausages, Greek Islands style
- Wild Boar Mexican Chorizo
- Herbed Boar Sausages
- Mazzafegati — Italian Liver sausages
- Sanguinaccio, Morcilla, Boudin Noir – Blood Sausages
- Coppa di Testa, Brawn, Head Cheese