Prosciutto Crudo Nero di Nedrobi boneless

Nebrodinero bases its activity on enhancing the value of the Suino Nero dei Nebrodi (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 this is where the Prosciutto Crudo Nero di Nedrobi senza osso (boneless) is born

Prosciutto Crudo Nero di Nedrobi senza osso

The Suino Nero dei Nebrodi 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 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 Suino Nero dei 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 Suino Nero dei Nebrodi, raised semi-free-range in the heart of the Nebrodi Park. We operate a closed-loop system, 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 assimilation of Vitamin E, giving the meat superior organoleptic and nutritional qualities. Each 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 local area.

The meat of the Suino Nero dei 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 juicy texture

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

These characteristics make it particularly suitable for processing into high-quality artisan cured meats.