I'm not sure I've ever encountered a salame made from wild boar. Perhaps the animal's too lean, or too richly flavored. Salamino di cinghiale, which is about 1 1/2 inches (4 cm) in diameter, is on the other hand quite common, especially in Tuscany and in Umbria. It's usually more expensive than a salamino made from pork, but richly flavored and (to my mind) worth the added expense.
Lonzino is instead a delicacy from the pig: Pork loin, trimmed of fat, slipped into a casing, and cured as one might a capocollo or a prosciutto. Its one of the leanest cold cuts, and quite delicate in flavor.
A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto
Lonzino is instead a delicacy from the pig: Pork loin, trimmed of fat, slipped into a casing, and cured as one might a capocollo or a prosciutto. Its one of the leanest cold cuts, and quite delicate in flavor.
A general overview of salumi, Italian cold cuts.
Affettati Misti, a mixed cold cut antipasto