Between the launching of new initiatives over the last few years in Umbria for the recovery of the marginal areas this has had particular significance in the breeding of wild animals, which is favoured by the spaces left free by the decline in the breeding of domestic animals and of the depopulation of the countryside, as even Umbria has been affected by the process of industrialisation which the Italian economy has put into action.
Fallow deer, wild pigs, red deer, mouflons maintain their characteristics of "wildness" thanks to the cycle of natural nourishment that is found in the environment in which they live. When these animals reach expected dimensions - between eighteen and twentysix months of life - many of these specimens are butchered in the open centre of meat production in Nocera Umbra, which guarantees notable qualitative levels thanks to the health controls effected on the extensive breeding and the selections operated on the animals.
So Umbrian cooking is still rich in recipes for the preparation of wild meats such as the fallow deer (in stews or minced for croquettes), the roe deer (meat kebabs alla contadina) and the roast loins of every one of these animals.
Between the exhibitions tied to wild animals the most important is that of the market exhibition of fallow deer and the mountain products from the hills of Nocera, organised in September, the Festival of the Wild Pig and Game, in July, at Petrignano, and that which iss in August at Sellano, again dedicated to the wild pig.
A series of salami obtained from the meat of wild hoofed animals have become traditional in the territory of Nocera Umbra: the ham of fallow deer, the bocconcini of fallow deer (made from lean meat, with 30% of added pork fat, salt, pepper, juniper bark), the fillet of fallow deer (loin boned and lean, salt, pepper, juniper bark).