'Hunter-style' salame is usually made with pork and beef in equal proportions, although sometimes it's entirely made of pork or wild boar. Seasoned with white wine, garlic, spices and black pepper, it is dried for at least a month, and sliced thin as an antipasto or in a sandwich... or carried in a hunter's pocket for a snack.
Also known as salamini italiani alla cacciatora or salame milanese or cacciatoro or cacciatore DOP.
Around Pavia they make cacciatori d'oca a sausage made with a mix of goose and pork.
Images by: Salumeria Biellese