The product

Prosciutto di Suino Nero dei Nebrodi

A cured ham produced from Nero dei Nebrodi pigs wild raised for two year
Code:
80224
Country of origin:
Italy - Sicily
Weight:
6 kg approx
Minimum order:
1 piece
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Description A bone ham obtained from the back leg of Nebrodi Black pigs
Appearance The part of the skin is dry and long, the slice has a good fraction of fat, aspects that characterize the breed
Taste Mild, extremely soluble, not sapid, in the mouth is very complex and persistant; toasted fruits is the main note felt through tasting
Maturing At least 24 months
Curiosity The Nebrodi Black Pig is a Slow Food Presidium: the Presidium is born to protect the breed of these pigs, the particular breeding technique and the area where they are reared, and supporting a group of small producers such as Sebastiano to retrieve traditional breeding techniques; Slow Food has brought together a group of breeders and "Norcini" and promotes the rich and varied range of traditional products in this area
Our selection Luisa and Sebastiano have been managing the pig breeding of the Nero dei Nebrodi breed since 1986; the passion and dedication with which they carry out their work have really impressed us and their products are also able to transmit it.
More Information
Weight 6 kg 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".
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