Lardo Nero di Nedrobi

Nebrodinero bases its activity on enhancing the value of the Black Pig of the Nebrodi, 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 Nebrodinero's Black Lardo is born

Nebrodinero's Black Lardo

The Black Pig of the 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 completely black coat, its rustic build and its great ability to adapt to the natural environment.

It is traditionally raised in a semi-wild or free-range state, 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 in a semi-wild state 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

preserving and enhancing the purity of the Black Pig of the Nebrodi, raised in a semi-wild state 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 woods, with only Sicilian barley as supplementary feed. 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 facility set in the woods, with manual processing and natural curing that enhance the aromas of the land.

Characteristics of the Lardo

The lardo of Black Pig of the Nebrodi is a traditional product obtained from the noble fat from the back of the pig, carefully trimmed and processed according to artisanal methods.

After salting and flavouring with natural herbs and spices, the lardo is slowly dried and cured, developing a soft texture and an intense aroma. The result is a product with a strong, aromatic and delicately spiced flavour, much appreciated in traditional cuisine. During processing the lardo is enriched with natural aromas, ingredients that help enhance the flavour of the fat and develop complex aromas during curing.

Organoleptic characteristics

Colour: ivory white with light pink hues

Aroma: aromatic, delicately spiced

Flavour: intense, rich and lingering

Texture: soft and melting on the palate

Use in the kitchen

• an excellent ally for enriching first courses such as pasta and risottos or for flavouring meat main courses

• wrapping roasts and lean meats to keep them soft

Available in a pack of about 100 g