Product of the week: Wild Boar salami
Sean Of Cannon and Cannon talks about the complex delights of wild boar salami
This wild boar salami comes from Sherston in Wiltshire just by the Cotswolds. It's made by a guy called Simon Gateskill who farms the wild boar. They live free range within the boundaries of his farm. They are 100% wild boar. There is no pork added, which you can sometimes find. This particular salami also has some red wine in it which adds an extra layer of flavour. This means that it is a very, very intense flavour; you can really taste the boar. It is more gamey than a pork salami. This means that the best way to have this particular salami is to have it sliced very thinly.
This is a very rare and special salami. I would suggest having it as a starter with some pickles, very good bread and olive oil. Even though you can cook with salamis, I wouldn’t cook with this one. This is so unique, with such a distinctive flavour, that I think it is best to enjoy it uncooked so you can savour its complexity.