The product

Guanciale di Suino Nero dei Nebrodi

Cheek lard from Nebrodi Black Pig produced in the North East of Sicily
Code:
80221
Country of origin:
Italy - Sicily
Weight:
1,5 kg approx
Minimum order:
1 piece
More Information
Description Cheek lard from Nebrodi Black Pig, wild raised for two year
Appearance The slice shows a small line of pink lean meat within the white of the lard
Taste Delicate, pleasantly sapid, it melts in the mouth
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
Suggestions To taste in thin slices on the grilled hot bread
More Information
Weight 1,5 kg approx
Packaging Vacuum packed
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".
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