Salamino 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, rich flavour: this is where Il Salamino Nero di Nedrobi is born

Il Salamino 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 cereals 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 across 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 qualities and organoleptic characteristics.

Processing follows artisanal methods handed down over time: lean meat and lard are carefully minced and expertly seasoned, then stuffed into natural Torta-type casing, which allows for optimal ageing and best preserves the product's organoleptic characteristics.

Meat characteristics

The meat of the Nebrodi Black Pig is considered one of the excellences of Sicilian cured meat craftsmanship thanks to:

• Intense, aromatic flavour

• Excellent marbling (balanced presence of intramuscular fat)

• Tender, juicy texture

• High quality fat, which contributes to the fragrance of the cured meats

These characteristics make it particularly suited to being crafted into high-quality artisanal cured meats.