Lonza Nero di Nedrobi

Nebrodinero bases its activity on enhancing the value of the Nebrodi Black Pig, an indigenous breed raised in keeping with 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 La Lonza Nero di Nedrobi is born

La Lonza 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 recognisable by its dark, almost completely black coat, rustic build and 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 grains supplemented by the farmer. This type of rearing 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-loop 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. Every 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 hand-crafted processing and natural ageing that bring out the aromas of the region.

Lonza characteristics

La Lonza Nero di Nedrobi is a traditional product, it is a prized cured meat made from the pig's loin, one of the most noble and lean parts of the animal. The meat shows a natural balance between the lean part and light fat marbling, which help to keep it soft and flavourful during ageing.

The process follows the ancient local tradition, with salting, flavouring and a slow maturation that allows the meat to develop intense aromas and a firm yet delicate texture.

During preparation the lonza is treated with natural flavourings, aromatic herbs typical of the region. This process enhances the taste of the meat without masking its natural characteristics.

Organoleptic characteristics

• Colour: bright red with light streaks of white fat

• Aroma: delicate, aromatic and slightly spiced

• Flavour: balanced, savoury and lingering

• Texture: firm and tender to the cut

Culinary use: it is ideal sliced thinly for appetisers and cured meat boards or to accompany cheeses and rustic bread

Available in a pack of about 2.5 kg and about 1.25 kg