Salametto di Suino Nero delle Alpi e Carne di Cervo

Salametto di Suino Nero delle Alpi e Carne di Cervo is an artisanal cured salami from the Alpine valleys of Lombardy, Italy. The name denotes a small, finely ground salame mixing the prized Suino Nero delle Alpi—a heritage black pig breed raised in the Italian Alps—with Cervo (venison). This combination yields a deeply savory, game-forward flavor balanced by the rich, fatty depth of the rare black pork.

A great version is distinguished by its precise fat-to-lean ratio, typically around 30% fat from the Suino Nero, which prevents the lean venison from drying out. The curing process often incorporates Alpine herbs like juniper, rosemary, and black pepper, and may be aged for two to four months. The ideal texture is firm yet supple, with a deep mahogany color and a clean, slightly smoky finish.

Regional variations exist across the Alps; some producers substitute chamois or ibex for venison, or add red wine and garlic to the cure. The dish is especially celebrated in Blessagno, Italia, where local agriturismos champion traditional charcuterie. A notable rendition is served at **Agriturismo Le Radici**, cited by creator **Braciamiancora** as a standout example of this niche specialty. There, the salametto is often presented alongside aged cheeses and chestnut honey, highlighting the terroir of the surrounding mountain forests.