The product
Salame di Suino Nero dei Nebrodi
Salami produced from Nebrodi Black Pig in Sicily
Code:
80223
Country of origin:
Italy - Sicily
Weight:
500 g approx
Minimum order:
1 piece
| Description | Meat from Nebrodi Black Pig, wild raised for two year |
|---|---|
| Appearance | The grain is medium, knife-cutted, with white pieces of lard between the purple red lean meat |
| Taste | Sweet, with a delicate bouquet of spices that enhance the natural taste of the meat |
| Curiosity | Nebrodi's Black Pig is a rustic breed and is a great walker, capable of reproducing in very poor areas and in the most difficult environments. The Black Pig breeding of the Nebrodi is carried out 'en plein-air'; As shelter are used, for the welfare of the animal and for the low environmental impact, the traditional "zimme", small stone constructions, slats and soil. |
| Our selection | Luisa e Sebastiano Agostino Ninone started their own farm in 1986 where they raise their herd of Nebrodi Black Pigs and also process the meat to produce a selected variety of traditional local products. We are aware that is possible to recognise the passion and the dedication of Luisa and Sebastiano for their work in every single product |
| Weight | 500 g approx |
|---|---|
| Packaging | Unpacked |
The producer
Agostino - Mirto (ME) - Sicily
Why we chose them
Luisa e Sebastiano Agostino Ninone started their own farm in 1986 where they raise their herd of Nebrodi Black Pigs and also process the meat to
produce a selected variety of traditional local products.
Nebrodi black pig is a wild native race of Sicily. Pigs are medium-small and have a black coat with stiff bristles forming a kind of mane along their
back.
The herd of Agostino is raise in a park of about 100 hectars, full of oaks, pastures where pigs can live wildly, eating acorns, chestnuts and tubers.
The pigs are raised in semi-wild or wild conditions in the forests and meadows of the Nebrodi mountains, in the north east of Sicily. They are fed
supplementary with broad beans and barley and kept in small huts called "zimme" only when absolutely necessary or when giving birth.
The Nebrodi black pig is a Slow Food Presidium, that produces an excellent meat: the extinction of this pig breed would represent a serious loss, in
terms of its genetic heritage but also for the local economy and gastronomy. According to the Presidium, pigs have to be raised for at least two years
"en plein-air".
