A raw material with a long history in Tuscany
Wild Boar Salami and Cured Meats by Viani
Wild boar is not added to create a stronger cured meat. It is chosen to create a different one. The role of pork is not only to soften the wild boar, but to provide the structure needed for slicing, ageing and cooking.
In San Gimignano we make salami, mortadella and sausage following this same principle. Each product combines wild boar, pork, spicing and processing in a different way, while keeping a recognisable identity throughout the range.
What do we mean by wild boar cured meats
When wild boar meets the right balance between meat and process
Wild boar has a naturally leaner structure and a more pronounced flavour than pork. In cured meats, the result depends on how these two meats are combined and how each product is processed.
The aim is not to hide the wild boar character, but to give it the right structure for every format.
In salami, the texture of the ground meat is the key factor; in sausage, it’s the tenderness of the mixture; and in mortadella, it’s the balance of spices.
The Viani range of wild boar cured meats
Chilled, shelf-stable, formats for every channel.
Wild Boar Salami
Wild boar and pork, garlic, whole peppercorns. The medium-fine grind preserves the contrast between wild boar and pork: the wild boar profile remains present, while the spicing supports the wild boar profile without masking its intensity. The result is a firm slice, with a bold but balanced flavour.
Available chilled and shelf-stable, whole loose or vacuum-packed, also in halves.
Wild Boar Sausage
Wild boar and pork, pepper, garlic, a short aging period. The fine grind gives it a softer profile than the salami, but the wild boar profile still comes through clearly. Designed for chefs looking for a wild flavour that remains recognisable after cooking, without losing the softness expected from a fresh sausage.
Available chilled and in shelf-stable formats.
Wild Boar Mortadella
Mortadella provides a naturally rounded structure: fat, texture and spices create the ideal background for wild boar’s more intense aromatic profile. The result is a speciality with a recognisable identity, different from traditional mortadella while maintaining the harmony between meat, fat and spices.
Available whole and pre-sliced in trays.
Wild boar cured meats for different occasions
Each format has a different role.
Salami expresses wild boar through texture and slicing, sausage brings the flavour into cooking applications. Mortadella offers a speciality alternative to traditional mortadella.
Selected wild boar and pork, made in San Gimignano
Wild boar sourcing depends on the recipe requirements of each product. We select raw materials according to profile, consistency and processing needs, then define the balance with pork for each individual speciality. Our approach is not to amplify wild boar’s intensity, but to make its character work across different cured meat formats.
Shelf life varies by storage method. For full technical sheets and product codes, see the catalogue.
From chilled formats to vacuum-packed references, the Viani wild boar line exists to bring a Tuscan tradition to the deli counter, foodservice and specialty distribution.