La Mortadella d'Asina

Nebrodinero bases its activity on enhancing the value of the Nebrodi Black Pig, 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 La Mortadella d'Asina is born

La Mortadella d'Asina

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, its rustic build and its great capacity 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 farming gives the meat unique organoleptic characteristics, making it particularly prized. The Nebrodi Black Pig 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 wellbeing of the animals 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-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 Registry, guaranteeing the origin and purity of the breed. Processing takes place in our salumeria nestled in the woods, with manual processing and natural ageing that enhance the aromas of the land.

La Mortadella d'Asina

This cured meat represents a true excellence of Sicilian pork-curing tradition, obtained from the lean and flavourful meat of the Ragusano donkey, an animal native to the province of Ragusa, combined with the lard of the Nebrodi Black Pig, which gives the product softness and savouriness. The result is a cured meat with a harmonious taste, in which the delicacy of the donkey meat blends with the aromatic and rounded notes of the lard, creating a unique balance between lightness and character.

Organoleptic characteristics

• • Appearance: uniform pink colour, with white veins of lard harmoniously distributed.

  • Aroma: delicate and enveloping, with herbaceous hints and slightly spicy notes due to ageing.

  • Taste: soft and harmonious, savoury just enough thanks to the lard of the Nebrodi Black Pig, with a persistent and pleasantly sweet aftertaste.

  • Texture: compact yet tender when cut, perfect for slicing by hand or by machine, with a balanced juiciness.

• Ideal thinly sliced as a starter or to enrich boards of fine cured meats. Perfect paired with aged or fresh cheeses, honey, mustards or nut preserves.

Available in packs of about 2 kg and about 1 kg