Mounted head of a cinghiale or wild boar helping to promote the sale of regional gastronomic fare at a salumeria or delicatessen in Via Don Minzoni at Volterra, Tuscany, Italy. The estimated 150,000 wild boar living in rural Tuscany cause a lot of damage to crops, but cinghiale meat is a mainstay of traditional Tuscan cuisine, as prosciutto crudo dry cured ham, as salami and sausages, as a sauce for pasta - or as fried chunks served in a bittersweet sauce made with grated dark chocolate.
Volterra, Tuscany, Italy: mounted, red-eyed head of a cinghiale or wild boar helping to promote the sale of regional gastronomic fare at a salumeria or delicatessen in Via Don Minzoni. Due to the absence of natural predators, wild boar thrive in parts of rural Italy, with an estimated 150,000 in Tuscany alone. They cause significant damage to crops - a 50 kg wild boar needs at least 4,000 calories per day - but cinghiale meat has long been a mainstay of Italian cuisine. Tuscans - and international tourists - eat wild boar meat as prosciutto crudo (thinly sliced, dry-cured and uncooked ham), as salsicci (salami or sausages), as a pasta sauce, or as wild boar stew, using chunks of meat fried in a padella pan. In traditional Tuscan wild boar recipes known as ‘cinghiale in dolceforte’ or ‘cinghiale agro dolce’, the meat is served in a bittersweet sauce made with grated dark chocolate.
Size: 3800px × 2533px
Location: Via Don Minzoni, Volterra, Tuscany, Italy.
Photo credit: © Terence Kerr / Alamy / Afripics
License: Royalty Free
Model Released: No
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