Guanciale Nero di Nedrobi

Nebrodinero bases its business on enhancing the value of the Nebrodi Black Pig, 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 Nebrodinero's Black Guanciale comes from

Nebrodinero's Black Guanciale

The Nebrodi Black Pig 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.

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 Nebrodi Black Pig 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 Nebrodi Black Pig, 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. Every animal is registered with the ANAS Registry, guaranteeing the origin and purity of the breed. Processing takes place in our salumeria nestled in the woods, with manual processing and natural curing that enhance the aromas of the territory.

Guanciale Characteristics

Nebrodinero's Black Guanciale is an artisan cured meat made from the cheek, throat and part of the neck of the pig. Thanks to its special marbling and the high presence of noble fat, it stands out for its softness, savouriness and aromatic intensity.

The artisan process involves salting and spicing followed by a slow curing process that allows the aromas to develop fully. The result is a cured meat with a rich and lingering flavour, considered one of the signature ingredients of Italian cuisine. During processing the guanciale is massaged with natural aromas that help to enhance the flavour of the meat and promote the maturation of the product.

Organoleptic characteristics

• • Colour: pinkish white in the fatty part with light streaks of lean meat

  • Aroma: intense, aromatic and slightly spiced

  • Flavour: bold, savoury and very lingering

  • Texture: soft and melts when cooked thanks to the high presence of lard

Use in the kitchen

A must in iconic dishes of Italian cuisine, above all Carbonara, it can also be used:

• Â diced for sauces and dressings, to flavour legumes, vegetables and soups, in thin slices for boards of traditional cured meats

Available in sizes of about 1 kg or about 0.5 kg