I got a lovely Italian food basket delivered today. What to do with Pancetta/Wild Boar Salami?

[Portofino]

I arrived at work today to find a huge box waiting for me. Normally that means that someone has delivered some spare parts to the wrong person, so I was most excited to find that an Italian supplier has sent me a lovely food parcel!

Well there was pasta and wine and good olive oil. No probs there for me! But also a huge wild boar salami, a big chunk of wild boar pancetta, and something wrapped in gold paper that i hoped was chocolate, but turned out to be what i think is a big wodge of boar fat.

So as these are really high quality ingredients i need some fab recipes to make the most of them.....Any ideas? Maybe i should be linking to the Little italy thread too...?

No idea but wanted to bump for you and say 'how wonderful'! Sounds yum!

It's just occurred to me that my OP first line might sound like i ordered it or something - instead of it being such a lovely surprise. We certainly don't have food like this all the time - I'm normally to be found defrosting leftover spag bol!

Hi come and ask on theLittle Italythread, am sure you'll get some ideas.
What a lovely gift. Anyway a few ideas for you. With the pancetta you could make a nice Carbonara. Fry the chopped pancetta in olive oil with some black pepper (you need enough oil to coat the pasta so don't skimp), cook the pasta (either spaghetti or rigatoni best for this)then when pasta is cooked toss it with egg yolk (I use 1 egg yolk per person). The pasta should cook the egg slightly. Then mix in the pancetta and oil and add generous amount of freshly grated parmesan or pecorino cheese. That's it.
Or Amatriciana. Fry the pancetta chopped with garlic (keep whole)in olive oil, add jar of tomato passata (not one with herbs added), add salt, cook on a low heat for min half an hour, cook pasta, mix with sauce (remove garlic clove), add ideally some grated parmesan and grated pecorino (just parmesan ok if you cant get pecorino).
Re the salami I would eat it as it is with really good fresh bread.Or have it as an antipasti with mixed salami and cheeses.
Anyway there are my Roman contributions, am sure if you visit the thread there will be more ideas for you (or variations on these recipes).
Buon appetito!

Hi Portofino, Gio directed us here (hordes of unruly italians descending on you ).
However, Gio has already made the best suggestions !
The salame eat it as it is as an antipasto (or as a snack, nothing beats a nice sandwich of fresh baguette with salame. And a bit of mustard, if you like it).
Carbonara and Amariciana are among my fav pasta dishes.
I also do this with pasta: I fry courgettes cut in thick slices in olive oil and as much garlic as you like (1 or 2 cloves) and a bit of chili pepper. Fry them until crispy. Take the courgettes out and gently fry the pancetta. Use the above to dress pasta.
I also use pancetta in soffritto for pulses and soups.
And there is another simple recipe for pasta (inspired by nigella). Cut the pancetta into cubes. Put in an oven tray with lots of garlic. Put in a hot oven around 200 and boil water for the pasta. When pasta is ready (best is linguine) put it in the very hot tray and sprinkle chopped parsley.
No idea about what you can do with the fat though.

my Dh says if you don't like it he will have it he loves anything cingiale !!!
With he lard - It needs to be slices so very very thiny so it melts in your mouth - a meat slicer is best Use on toasted bread with sun dried toms, or even walnuts ( bìnevr tried it myself!) . A few slices over a roast chicken or other meat will add flavour.
With the pancetta agree with what has been said.