Tuscan Wild Boar Ham – Boneless, 1.1 kg

Tuscan wild boar ham from wild boar living free in the Maremma: deboned, carefully trimmed and vacuum-packed as a practical 1.1 kg piece. Aged for up to 9 months in natural ageing rooms in the Maremma, following the Tuscan pork-butchery tradition – no bone, no waste, ready to slice.

🐗 What makes this wild boar ham different

The deboned piece is the finest part of the leg: boned and trimmed so that only the lean heart of the ham remains. Wild boar ham is not a variation of pork prosciutto – the raw material, the process and the flavour are completely different.

The wild boar live free in the Maremma scrubland and feed on acorns, roots, mushrooms and wild fruit. You can taste it in the meat: lean, firm, deep red, with a thin, very white layer of fat that marks every slice.

Salting follows an old rule handed down from generation to generation: as many days as the fresh leg weighs in kilos. This lets the salt penetrate evenly and never aggressively. The excess salt is then rinsed off with cold water, so the ham is never too salty and never too dry on the surface. After ageing, the leg is deboned and trimmed into the 1.1 kg piece.

Ageing in the Maremma microclimate

The hams age in natural rooms overlooking the hills of the Maremma. The clear air and the small temperature swings throughout the year allow a slow, even ageing that is hard to reproduce artificially.

The windows of the ageing rooms are opened, closed or left ajar several times a day depending on the weather. There is no written protocol – experience decides, as it always has. After up to 9 months, the master curer checks every leg by hand and with a needle at the critical points, and decides which ones are ready.

The flavour

As you eat it, the ham opens up into a layered flavour that is clearly different from pork prosciutto: bold and intense, with dry, slightly caramelised and well-aged notes that recall the wild scrubland. It is most pronounced in the biceps femoris, the innermost and most prized muscle of the leg.

Contains no caseinates, no flour and no powdered additives.

📋 Product details

🔪 How to slice and serve it

Wild boar ham is sliced very thin: the firm meat and intense flavour only come through in thin slices. Because the piece is deboned, it is especially easy to slice at home.

• Temperature: take the ham out of the fridge at least 30 minutes before slicing. At 18–20 °C the fat softens and the flavour opens up completely.
• Slicing: use a long, smooth-bladed knife with steady strokes and no pressure. The slices should be almost transparent.
• Once opened: wrap the cut surface in food paper, keep it in the fridge and eat it within 2–3 weeks. The layer of fat naturally protects the meat.

🔗 Related products from Tuscany

• Wild boar salami – the small wild boar salami for antipasti and charcuterie boards, from the same area and the same tradition.
• Aged wild boar salsiccia – another way to enjoy the same Tuscan wild boar meat.
• Prosciutto di Cinta Senese DOP – for a direct comparison: the ham of Tuscany's most prized pig next to the wild boar.
• Tuscan prosciutto – the classic Tuscan ham: same tradition, different raw material.

🍷 What to pair it with

• 🍞 Unsalted Tuscan bread (pane sciocco) – the oldest and most fitting pairing: the bread without salt does not compete with the savoury boar.
• 🧀 Cave-aged pecorino – the classic Maremma pairing: two products from the same land.
• 🍇 Fresh figs or fig jam – the contrast between sweet and wild is one of the most surprising in Tuscan cooking.
• 🥜 Walnuts and dried fruit – same land, same season, same intensity.

Wine and beer

• 🍷 Morellino di Scansano – the wine of the Maremma with the ham of the Maremma, with tannins that stand up to the wild intensity.
• 🍷 Brunello di Montalcino – for special occasions: structure and complexity to match the aged wild boar.
• 🍷 Chianti Classico Riserva – more approachable than Brunello, but with enough structure for the bold flavour.
• 🍺 Stout or porter – the roasted and coffee notes of a craft stout make a surprising contrast with the wild notes.
• 🍺 Tuscan amber beer – more classic: it balances the intensity without covering it.

🏨 For restaurants and delicatessens

Deboned wild boar ham is ideal for antipasti platters, wine bars and deli counters: no bone, no waste, easy to slice. For larger quantities, write to us at info@salumeriatoscana.shop.

🚚 Shipping

Shipping days: Monday, Tuesday and Wednesday. The ham travels vacuum-packed.

For other countries, shipping costs are calculated at checkout.

❓ Frequently asked questions

Are the wild boar from Tuscany?

Yes. They are wild Tuscan boar from the Maremma scrubland, not farmed animals or animals from abroad. Their origin shapes the quality of the meat and its flavour.

Is the ham very salty?

No. The salting time depends on the weight of the leg, and the excess salt is then rinsed off with cold water. The result is balanced: never too salty and never too dry on the surface.

Why deboned and not the whole leg?

The deboned piece is the boned and trimmed leg: you only get the lean, prized part, with no bone and no waste. It is easier to slice and store at home – ideal if you want a 1.1 kg piece without giving up the quality of the whole leg.

How long does it keep?

Unopened and vacuum-packed, it keeps for 60–90 days in the fridge at 0–4 °C. Once opened, wrap the cut surface in food paper and eat it within 2–3 weeks.

Is it a good gift?

Yes. Deboned and vacuum-packed, the 1.1 kg piece is a practical and distinctive food gift for couples and small households – for Christmas, birthdays, anniversaries or as a corporate gift.