This is the lean, funky cousin to more traditional salami. Where most salamis are made from cuts of standard-breed white pigs, this one mixes in a healthy dose of wild Texas boar. The meat, influenced by the boar's outdoor diet of roots, grasses and wild berries, is both leaner and more intense. Some standard-breed pork belly is added for fat and texture.

The salami is spiced with salt, cloves and juniper berries. This is one cured meat that doesn't lie down on the appetizer plate. It stands up and begs to be noticed. Pair it with cheeses that can match its intensity, like L'Etivaz or Bayley Hazen. It's also great with salted almonds or pistachios.

Salami Serving Tips

• Slice to order to prevent drying and oxidization.
• Try slicing it on the thicker side. I think the flavor and texture are more enjoyable that way.
• Like most traditional foods, serving salami at room temperature versus straight out of the fridge will give you a lot more flavor.
• Soft, patchy white mold on the outside is natural. You can eat it or not, your choice.