Black pepper and Bronte pistachio mortadella made from Nebrodi Black Pig

Nebrodinero bases its activity on the promotion 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 Mortadella with pepper and Bronte pistachio from Black Pig of the Nebrodi is born

Mortadella with pepper and Bronte pistachio from Black Pig of the Nebrodi

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.

Traditionally it is raised semi-free-range or free-range, feeding on what the land offers: acorns, roots, wild herbs and cereals supplemented by the breeder. This type of farming gives the meat unique organoleptic characteristics, making it particularly prized. The Black Pig of the Nebrodi is raised semi-free-range 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 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 woods, with only Sicilian barley as a supplement. 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 salami factory nestled in the woods, with manual processing and natural curing that enhance the aromas of the region.

Mortadella with pepper and Bronte pistachio from Black Pig of the Nebrodi

Mortadella with Black Pepper and Bronte Pistachio from Black Pig of the Nebrodi is a highly prized artisanal cured meat. It combines the excellence of Black Pig of the Nebrodi meat with one of the most representative ingredients of Sicilian tradition: Bronte pistachio. The result is a refined product full of character, where the natural sweetness of the meat harmonises with the fragrance of the pistachios and the aromatic notes of black pepper.

The Black Pig of the Nebrodi is an indigenous Sicilian breed raised semi-free-range among the woods of the Nebrodi Mountains. Here the animals grow slowly and feed on acorns, chestnuts, tubers, roots and wild herbs, a natural diet that gives the meat a full, intense and aromatic flavour.

The mortadella is made using artisanal methods that respect the quality of the raw material. The selected meats are finely ground and enriched with chosen fat cubes that give the product softness and juiciness. The mixture is then enhanced with Bronte pistachio and black pepper, ingredients that give the cured meat an elegant and original aromatic profile. After stuffing, the mortadella undergoes slow cooking that allows the aromas to blend perfectly and develop their full intensity.

Organoleptic characteristics

• Appearance When cut, it appears compact and even, with the characteristic pink colour of mortadella enhanced by the white fat cubes, the black pepper grains and the green pistachios that create a pleasant colour contrast.

  Aroma The aroma is rich and inviting: the sweet notes of cooked meat combine with the toasted, delicately aromatic hints of pistachio, accompanied by a light spicy nuance of black pepper.

  Texture The slice is soft, velvety and melts slightly on the palate. The fat cubes help make the texture juicy, while the pistachios add a pleasant crunchy note.

  Flavour The taste is full and balanced: the natural sweetness of the mortadella combines with the aromatic delicacy of the pistachio and the light liveliness of the black pepper, creating a harmonious and lingering whole.
• To best appreciate its aroma and texture, it is recommended to slice it thinly and let it rest for a few minutes at room temperature before tasting. This way, the aromas of the pistachio and black pepper are fully expressed.

Available in a pack of about 2 kg and about 1 kg