Nero dei Nebrodi Slab Pancetta

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

La Pancetta Steccata 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 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 provided 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 mostly 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

preserving and enhancing the purity of the Nebrodi Black Pig, raised semi-free-range in the heart of the Nebrodi Park. We operate a closed-circuit system, following every stage of the animal's life, from birth to processing. Our pigs feed mainly on the natural resources of the forest, with only Sicilian barley as a supplement. Continuous grazing promotes high absorption 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 salami factory nestled in the woods, with manual processing and natural curing that enhance the aromas of the territory.

Capocollo characteristics

La Pancetta Steccata Nero di Nedrobi is an artisanal cured meat of great value, obtained from the belly of the Nebrodi Black Pig, an indigenous breed raised semi-free-range in the woods of the Nebrodi.
The cut is trimmed, salted and seasoned on the outside with a mix of spices and natural aromas that give the product an intense aroma and a balanced taste. The surface of the pancetta is covered with aromas selected according to the producer's recipe.

This seasoning enhances the natural flavour of the meat and helps with preservation during curing.

The traditional processing and the slow curing produce a compact pancetta, with an alternation of lean and fatty parts and a rich aroma, ideal both enjoyed raw and used in cooking.

Organoleptic characteristics

• Colour: bright red in the lean parts, pearly white in the fat

• Aroma: aromatic, with spiced notes and slightly herbaceous tones

• Flavour: full, savoury and balanced

• Texture: soft and melt-in-the-mouth thanks to the quality fat

Use in the kitchen

The pancetta steccata is very versatile:

• sliced thin for appetisers and cured meat boards

• diced for sautés and aromatic bases

• to enrich pasta, legumes and soups

• wrapped around meat, fish or vegetables to add flavour

Available in sizes of approximately 2.5 kg or approximately 1.25 kg