Black pig salami from Nebrodi 450g The black pig salami from Nebrodi is an excellence of Sicilian charcuterie tradition, made with a balanced selection of lean meats and lard, to obtain a product with a savory, harmonious taste and rich character. Thanks to the artisanal processing and slow curing, this salami develops intense aromas and a compact texture, ideal for lovers of high-quality cold cuts. Main characteristics: selected meat from black pig from Nebrodi, perfect balance between lean and fat parts, savory but balanced flavor, variable curing time (2-5 months), traditional artisanal processing. The salami is produced following a controlled process that ensures quality and safety. Draining: after mixing and stuffing in selected natural casing, the salami is left to drain to remove excess moisture and stabilize the structure. Drying: a phase of 5-10 days in which the water content is rebalanced through constant control of temperature and humidity. Curing: the time varies based on the casing used: about 2 months for the Filzetta type casing up to 5 months for the Gentile type casing. This process allows the development of complex aromas and a perfect texture. The salami is ideal for: charcuterie boards and appetizers, rustic and gourmet starters, high-quality sandwiches, tastings and pairings with wine.
Black pig salami from Nebrodi 450g The black pig salami from Nebrodi is an excellence of Sicilian charcuterie tradition, made with a balanced selection of lean meats and lard, to obtain a product with a savory, harmonious taste and rich character. Thanks to the artisanal processing and slow curing, this salami develops intense aromas and a compact texture, ideal for lovers of high-quality cold cuts. Main characteristics: selected meat from black pig from Nebrodi, perfect balance between lean and fat parts, savory but balanced flavor, variable curing time (2-5 months), traditional artisanal processing. The salami is produced following a controlled process that ensures quality and safety. Draining: after mixing and stuffing in selected natural casing, the salami is left to drain to remove excess moisture and stabilize the structure. Drying: a phase of 5-10 days in which the water content is rebalanced through constant control of temperature and humidity. Curing: the time varies based on the casing used: about 2 months for the Filzetta type casing up to 5 months for the Gentile type casing. This process allows the development of complex aromas and a perfect texture. The salami is ideal for: charcuterie boards and appetizers, rustic and gourmet starters, high-quality sandwiches, tastings and pairings with wine.
Price VAT included
| Energy (kcal) | 377 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 28.67 |
| Protein (g) | 29.89 |
