Prosciutto Crudo Nero di Nedrobi

Nebrodinero bases its activity on the enhancement of the Black Pig of the Nebrodi, an autochthonous 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 Prosciutto Crudo Nero di Nedrobi is born

Prosciutto Crudo Nero di Nedrobi

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

It is traditionally raised semi-free-range or 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 Black Pig of the Nebrodi is raised semi-free-range on 140 hectares of mainly 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.

Characteristics of the meat

preserving and enhancing the purity of the Black Pig of the Nebrodi, raised semi-free-range in the heart of the Nebrodi Park. We operate in a closed circuit, following every stage of the animal's life, from birth to processing. Our pigs feed mainly on the natural resources of the woods, with only Sicilian barley as a supplement. Continuous grazing promotes high absorption of Vitamin E, giving the meat superior organoleptic and nutritional qualities. Every animal is registered with the ANAS Register, guaranteeing the origin and purity of the breed. Processing takes place in our curing house nestled in the woods, with manual processing and natural ageing that enhance the aromas of the land.

The meat of the Black Pig of the Nebrodi 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 succulent texture

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

These characteristics make it particularly suitable for the production of high-quality artisanal cured meats.