Salame Nero di Nedrobi

Nebrodinero bases its activity on enhancing the value of the Nebrodi Black Pig, an indigenous breed raised in respect of tradition. In the woods of northern Sicily, the piglets grow up free, feeding naturally on berries, acorns, chestnuts and tubers, elements that give the meat an authentic and rich flavour, and that's where the Salame Nero di Nedrobi is born

Salame Nero di Nedrobi

The Nebrodi Black Pig is an indigenous Sicilian pig breed raised for centuries in the mountainous and wooded areas of the region. It is easily distinguished by its dark, almost entirely black coat, its rustic build and its great ability to adapt to the natural environment.

It is traditionally raised free-range or semi-free-range, feeding on what the land offers: acorns, roots, wild herbs and cereals supplemented by the farmer. This type of farming gives the meat unique organoleptic characteristics, making it particularly prized. The Nebrodi Black Pig is raised semi-free-range on 140 hectares of predominantly wooded land, where it can move freely and feed naturally on acorns, roots and wild fruits. The unspoiled environment of the Nebrodi Park and the richness of its ecosystem contribute to the animals' wellbeing and give the meat distinctive quality and organoleptic characteristics.

Meat characteristics

The meat of the Nebrodi Black Pig is considered one of the excellences of Sicilian pork butchery thanks to:

• Intense and aromatic flavour

• Excellent marbling (balanced presence of intramuscular fat)

• Tender and juicy texture

• High-quality fat, which contributes to the fragrance of the cured meats

These characteristics make it particularly suited to being crafted into high-quality artisan cured meats.