Made from free-range wild boar, live-trapped in Texas. It is a sought-after delicacy and a unique salame. The way we make our artisanal slow-cured salame is based on original 160-year-old family recipes that were handed down over four generations to our founder, oliviero "olli" colmignoli. our salame is made with pork from humanely raised heritage-breed pigs on family-owned sustainable farms. Good salumi is directly affected by the quality of the pork, and we go to great lengths to obtain the best pigs available in the USA. The pigs are humanely raised and are fed all-vegetarian feeds (antibiotic-free and never fed animal by-products). Our salame is slow-cured. We use the flavorful picnic cut (part of the shoulder). We carefully monitor water activity and ph levels while curing at very low temperatures (never exceeding 72 f) for the most gentle curing process possible, preserving the superior quality of our pork.