Dario Cecchini makes a fabulous Tonno del Chianti, using a cooked pork, preserved in oil, which tastes like Tonno- tuna!
When I was down in Maremma, where the Tuscan cowboys roam, I was served an appetizer at a local trattoria which was cubes of wild boar salami and black olives in a jar with oil and herbs.
Having a left-over duck breast, I decided to preserve it using this technique.
|my cured duck breast, olives and rosemary and bay leaves|
|place the cubed duck, layered with olives and herbs|
|cover in oil- I used olive oil, but lighter oils are fine|
In my local food shops, alimentari, in the countryside, I often find small pork tenderloins which have been roasted, seasoned and then kept in oil. The oil keeps them from becoming dry. Older salami can also be sliced and kept this way.
Remove from oil and serve as part of a nice snack, merenda, with some sheep's milk cheese, bread and wine.