Today I show you how you can make a delicious wild boar salami yourself. The preparation takes a little time, but it’s definitely worth it!
Making salami is often a big challenge, especially for beginners, because you need a certain ambient temperature and humidity for optimal ripening.
What’s important to me is this: Of course, raw sausage ripening is best done with a ripening oven. Alternatively, though, there is the option of doing without, as I also explain in this post.
You should definitely check out my make your own salami article if you’re a beginner, as you’ll find all the necessary information for making salami in detail there.
Here you can find the complete wild boar salami recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Wild boar salami – What do you need to make it?

Meat per kg
- 70% game meat from the leg of wild boar (700g)
- 30% pork back fat (300g)
Spices per kg:
- 29.5 g salt
- 2.5 g Cure #1
- 4 g dextrose / sugar mixture – 50 % dextrose / 50 % sugar
- 2.5 g black pepper
- 1.5 g white pepper
- 1 g garlic powder
- 1 g caraway seeds
The equipment to make wild boar salami
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Spice grinder/ mortar:
Freshly ground spices taste best. But of course, you can also use ground ones. It is best to use a spice grinder. Alternatively, you can use a mortar. You just need to take care, that the spices are completely ground.
Casings
For maturing cured sausages you need special artificial casings. I recommend fiber casings in caliber 55/25.
The casings can also be smoked and support the ripening process ideally.
Place to dry and mature the sausage
To age this raw sausage, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have already matured cured sausages in the fridge or cellar without any problems.
Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500
Make wild boar salami – Step-By-Step Instructions
1. Cut the meat and fat into pieces suitable for mincing. You can adjust the size depending on how big your mincer is.

2. Put the meat pieces in the freezer for 1-2 hours to freeze. This will help you later with the mincing and ensures that the mass does not get too warm.

3. Put the spices in a mortar or spice grinder and grind the spices.

4. Now you can grind the meat. Depending on how coarse or fine you want your wild boar salami, you can use different perforated discs here. Honestly, this is a complete matter of taste. I use the finer perforated disc for the wild boar salami.

5. Add the spices to the mixture and mix well for about 3 – 5 minutes. The sausage meat should have a good binding.

6. Fill your sausage meat into casings. Whether you use natural or artificial casings is up to you. It is important that the casing is suitable for raw sausages.

7. Also tie the other end with kitchen string. Make sure that there are no air pockets. If there are, you can easily pierce them with a needle.

8. Hang the salami for 48 hours at high humidity (>95%) and temperature (20-25 degrees Celsius) to ferment. You can spray the wild boar salami with water here sometimes to maintain the highest possible humidity.

9. After 48 hours you can hang it up in any cool place. The humidity should be about 80% and the temperature not more than 15 C° (59 °F). If you don’t have a maturing cabinet, then in many cases you can hang them in the basement if the parameters are reasonably suitable. That’s what I did for a long time.

10. After the drying time your wild boar salami is ready😄. This varies greatly depending on what caliber you use and what your environmental conditions are. Depending on the desired degree of hardness, you can let the sausage dry for between 2 and 8 weeks. Important: The maturing process takes time. Be patient until you reach your desired degree of hardness. Have fun making it!

How long is the shelf life of the wild boar salami?
Your wild boar salami will keep for several months. However, it will gradually lose more moisture and eventually dry out completely. Therefore, it makes sense to store them vacuumed in the refrigerator.