Traditional Tuscan salami and especially of Chianti (Siena) produced by wild boar legs.
It is aged for 4-7 months.
Has a compact elongated chicken leg that mimics the anatomic source and is compressed latero-lateral direction.
The outer surface is dark brown and gray corresponds to the rind.
Cut the meat appears firm and compact, bright red, with evidence of anatomical architecture, muscle mass, connective textures and low-fat infiltration of pinkish white.
Haunches of wild boar
STAGES OF PROCESS
Trimming rounded profile
Pressing to remove residual blood
Preparation of tanning
Stop tanning for 30 days under
Washing with water
Drying at room temperature
Matured for 4-7 months
29/03/2006 – Paolo Boni