Capocollo Nero di Nedrobi

Nebrodinero bases its activity on enhancing the value of the Black Pig of the Nebrodi, a native 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 Capocollo Nero di Nebrodi is born

Capocollo Nero di Nebrodi

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 recognisable 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 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.

Characteristics of the meat

To preserve and enhance the purity of the Black Pig of the 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, supplemented only with Sicilian barley. Continuous grazing promotes high assimilation of Vitamin E, giving the meat superior organoleptic and nutritional qualities. Each animal is registered with the ANAS Registry, guaranteeing the origin and purity of the breed. Processing takes place in our curing plant nestled in the woods, with manual processing and natural curing that enhance the aromas of the region.

Characteristics of the Capocollo

The capocollo of the Black Pig of the Nebrodi is an artisanal cured meat of great value, obtained from the upper part of the loin and neck of this native Sicilian pig. This anatomical area, naturally rich in muscle fibres and fat veining, gives the product an elegant and uniform marbling, which guarantees softness and intensity of flavour.

The meat has a deep dark red colour, enhanced by delicate streaks of white fat, a distinctive sign of the quality of the raw material and of traditional processing. After a skilful salting and slow curing, the capocollo develops an intense and enveloping aroma, with aromatic notes typical of artisanal Sicilian cured meats.

On the palate it offers a tender and velvety texture, with a perfect balance between the savouriness of the meat and the sweetness of the fat, which melts delicately enhancing every slice.

It is ideal to enjoy on its own, thinly sliced, perhaps paired with homemade bread and a good red wine.

Available in sizes of about 1.5 kg or about 750 g, it is a product perfect both for everyday meals and for enriching high-quality cured meat boards.