Taglio di Coscia di Daino Affumicato con Legno di Ciliegio

**Taglio di Coscia di Daino Affumicato con Legno di Ciliegio** (smoked fallow deer haunch with cherry wood) is a specialty of Savigno, Italy, a town in the Emilia-Romagna region renowned for its game and truffle traditions. The dish is a centerpiece at the historic restaurant Amerigo, where it is prepared by chef Franchino Er Criminale. The origin traces to the culinary heritage of the Apennine mountains, where wild fallow deer (daino) has been hunted for centuries.

The primary ingredients are a haunch of fallow deer, dry-cured with sea salt, black pepper, and often aromatic herbs such as rosemary or juniper before being cold-smoked over cherry wood. The smoking imparts a delicate, fruity fragrance that complements the lean, rich meat. What distinguishes a great version is the balance between the smoke intensity and the natural gaminess: the flesh should remain moist and tender, with a deep mahogany color and a firm yet yielding texture. Proper aging and precise temperature control during smoking are critical.

Regional interpretations vary across Italy: in the Val d’Aosta, game is often smoked over larch or beech, while in Tuscany, similar cuts may be cured with fennel seeds. At Amerigo, Franchino Er Criminale’s execution highlights the cherry wood’s sweetness, serving the sliced haunch with local chestnut honey or balsamic reductions. The dish exemplifies the Italian principle of *salumi* extended to large-game cuts, preserving the meat while elevating its character. It remains a signature of Savigno’s gastronomic identity, celebrated for its artisanal craft and deep connection to the surrounding woodlands.