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Nebrodi Black Pig Salami Nebrodi Black Pig salami is an excellence of the Sicilian charcuterie tradition, made with a balanced selection of lean meat and lard to obtain a product with a savory, harmonious flavor and plenty of character. Thanks to artisanal processing and slow curing, this salami develops intense aromas and a firm texture, ideal for lovers of high-quality cured meats. Main characteristics: selected Nebrodi Black Pig meat; perfect balance between lean meat and lard; savory yet balanced flavor; variable curing (2–5 months); traditional artisanal processing. Artisanal processing: the salami is produced through a controlled process ensuring quality and safety. Draining: after mixing and filling the selected natural casing, the salami is left to drain to remove excess moisture and stabilize its structure. Drying: a 5–10-day phase during which the water content is rebalanced through constant temperature and humidity control. Curing: the time varies according to the casing used: about 2 months for Filzetta-type casing, up to 5 months for Gentile-type casing. This process allows complex aromas and a perfect texture to develop. How to use it: ideal for charcuterie boards and aperitifs, rustic and gourmet appetizers, high-quality sandwiches, tastings and wine pairings. The product contains no allergens, either as ingredients or as possible contaminants in the production cycle (cereals containing gluten and derived products; crustaceans and crustacean products; eggs and egg products; fish and fish products; peanuts and peanut products; milk and milk products, including lactose; soy and soy products; nuts and derived products; celery and celery products; mustard and mustard products; sesame seeds and sesame-seed products; sulfur dioxide and sulfites in concentrations above 10 mg/kg or 10 mg/l expressed as SO₂; lupins and lupin products; mollusks and mollusk products).
Price including VAT
Nebrodi Black Pig Salami Nebrodi Black Pig salami is an excellence of the Sicilian charcuterie tradition, made with a balanced selection of lean meat and lard to obtain a product with a savory, harmonious flavor and plenty of character. Thanks to artisanal processing and slow curing, this salami develops intense aromas and a firm texture, ideal for lovers of high-quality cured meats. Main characteristics: selected Nebrodi Black Pig meat; perfect balance between lean meat and lard; savory yet balanced flavor; variable curing (2–5 months); traditional artisanal processing. Artisanal processing: the salami is produced through a controlled process ensuring quality and safety. Draining: after mixing and filling the selected natural casing, the salami is left to drain to remove excess moisture and stabilize its structure. Drying: a 5–10-day phase during which the water content is rebalanced through constant temperature and humidity control. Curing: the time varies according to the casing used: about 2 months for Filzetta-type casing, up to 5 months for Gentile-type casing. This process allows complex aromas and a perfect texture to develop. How to use it: ideal for charcuterie boards and aperitifs, rustic and gourmet appetizers, high-quality sandwiches, tastings and wine pairings. The product contains no allergens, either as ingredients or as possible contaminants in the production cycle (cereals containing gluten and derived products; crustaceans and crustacean products; eggs and egg products; fish and fish products; peanuts and peanut products; milk and milk products, including lactose; soy and soy products; nuts and derived products; celery and celery products; mustard and mustard products; sesame seeds and sesame-seed products; sulfur dioxide and sulfites in concentrations above 10 mg/kg or 10 mg/l expressed as SO₂; lupins and lupin products; mollusks and mollusk products).
