The product

Lardo di Suino Nero dei Nebrodi

Lard from Nebrodi Black Pig produced in the North East of Sicily
Code:
80220
Country of origin:
Italy - Sicily
Weight:
1 kg approx
Minimum order:
1 piece
More Information
Raw material Lard from Nebrodi Black Pig, wild raised for two years
Appearance It is a thick lard, very white with a pink tone
Taste Delicate, pleasantly sapid, it melts quicky in the mouth with a rich boquet of aromas
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 of Nebrodi is breeding '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, hedges 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
Suggestions To taste in thin slices on the grilled hot bread
More Information
Ingredients Lard, salt
Weight 1 kg approx
Packaging Vacuum packed
Storage Conditions (packaged products) Store at temperatures below + 4 ° C
Nutrition Declaration Energy: 2795 kJ / 669 kcal
Fat: 71,01 g
of which saturates: 29,3 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 7,38 g
Salt: 2 g
Typical value per 100 g
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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