Porchetta made from the Black Pig of the Nebrodi

Nebrodinero bases its activity on the enhancement of the Suino Nero dei Nebrodi (Black Pig of the Nebrodi), an indigenous breed raised in respect of tradition. In the woods of northern Sicily the piglets grow free, feeding naturally on berries, acorns, chestnuts and tubers, elements that give the meat an authentic and rich flavour, and this is where La Porchetta di Suino Nero dei Nebrodi is born

La Porchetta di Suino Nero dei Nebrodi

The Suino Nero dei Nebrodi is a native Sicilian pig breed raised for centuries in the mountainous and wooded areas of the region. It is easily recognisable by its dark, almost entirely black coat, its rustic build and its great ability to adapt to the natural environment.

It is traditionally raised semi-wild 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 Suino Nero dei Nebrodi is raised semi-wild on 140 hectares of mostly wooded land, where it can move freely and feed naturally on acorns, roots and wild fruits. The unspoilt 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 Suino Nero dei Nebrodi, raised semi-wild 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 woodland, with the sole addition of Sicilian barley. 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 territory.

La Porchetta di Suino Nero dei Nebrodi

The porchetta made from Suino Nero dei Nebrodi represents one of the most authentic excellences of the Sicilian pork-curing tradition. Handmade using the finest cuts of the black piglet â belly, loin and neck â this porchetta combines the richness of the meat with a perfect balance between savouriness and natural aromas.

The preparation process is careful and rigorous: the meat is carefully cleaned, stuffed with a mix of Mediterranean aromatic herbs, such as rosemary, wild fennel and black pepper, and then rolled to keep its juiciness and compactness during cooking. The result is a porchetta with a full and intense flavour, characterised by herbaceous, slightly spicy notes, and by an enveloping aroma reminiscent of the Nebrodi territory.

On tasting, the porchetta stands out for its tender interior and crispy outer crust, the result of a slow cooking process that enhances the natural flavour of the black pig meat. The fat, perfectly balanced, gives a velvety sensation on the palate, while the loin and neck give structure and a bolder flavour.

Try it with rustic bread, aged cheeses, pear or fig jam, grilled vegetables or a rustic mustard.

Organoleptic characteristics

Intensity: high, enveloping and immediately recognisable.

Character: aroma of fresh and roasted meat, with herbaceous notes of rosemary, wild fennel and black pepper.

Main flavour: full-bodied, meaty and flavourful.

Texture: soft and juicy

Available in packs of approximately 7 kg, approximately 3.5 kg and approximately 1.75 kg