Dry-cured salami made from select wild boar meat is a popular game meat for pastas, stews, and other dishes in Italy. Wild boar is native to central and southern Italy. These small, dry-cured cacciatorini (cinghiale) are made in the traditional Old World style, and are slightly more pungent and gamey than regular cured pork salumi, Cinghiale can stand up to the boldest red wines, and are terrific as a snack or served with a sharp pecorino.