This delicacy is made with a mixture of field harvested Texas wild boar and all natural Duroc pork belly, and seasoned with wine-soaked cloves and juniper berries. In Florence at the busy Mercato Nuovo sits Il Porcellino, the bronze statue of a wild boar sculpted by Pietro Tacca in 1612. Tradition holds that if you rub the nose of the wild boar statue you ensure your return to Florence. A taste of Creminellis Wild Boar Salami may transport you there immediately. Wild boar meat is leaner, tangier, and deeper in color making a more exotic product. The flavor profile is stronger and more distinctive and takes on the tones of the boars wild diet which includes roots, grasses, nuts, and berries. Creminellis wild boar salami pairs well with fresh figs, dates, walnuts, pistachios, rosemary bread, fried polenta, potatoes and spinach boiled and butter-fried, and Pecorino Toscano, Toma & Bra cheeses.