Black pig loin from Nebrodi 400g The black pig loin from Nebrodi is a high-quality artisanal cured meat, obtained from the loin of the pig and characterized by a perfect balance between lean meat and fat, which ensures taste, tenderness, and extraordinary pleasantness on the palate. Produced according to the ancient Sicilian tradition, this loin represents a gastronomic excellence ideal for those seeking authentic, refined, and intensely flavored cured meats. Main characteristics: noble cut of the loin of black pig from Nebrodi, perfect balance between meat and fat, traditional artisanal processing, slow aging of 60-90 days, and significant weight (2.5 kg – 5 kg), also ideal for professional use. The loin follows a controlled production process that enhances quality and flavor. After salting, the loin is left in a cold room for about 8 days, turned and massaged daily to promote uniform distribution of salt. Subsequently, the cured meat is processed and placed in an elastic net, then left to drain to eliminate excess moisture and stabilize the structure. The drying phase is fundamental (5-10 days), during which the water content is balanced through constant control of temperature and humidity. Aging occurs with a slow refinement for 60-90 days, developing complex aromas and a compact but soft texture. The loin is perfect for premium charcuterie boards, appetizers and gourmet snacks, sandwiches, and high-quality preparations, as well as Horeca and catering use.
Price VAT included
Black pig loin from Nebrodi 400g The black pig loin from Nebrodi is a high-quality artisanal cured meat, obtained from the loin of the pig and characterized by a perfect balance between lean meat and fat, which ensures taste, tenderness, and extraordinary pleasantness on the palate. Produced according to the ancient Sicilian tradition, this loin represents a gastronomic excellence ideal for those seeking authentic, refined, and intensely flavored cured meats. Main characteristics: noble cut of the loin of black pig from Nebrodi, perfect balance between meat and fat, traditional artisanal processing, slow aging of 60-90 days, and significant weight (2.5 kg – 5 kg), also ideal for professional use. The loin follows a controlled production process that enhances quality and flavor. After salting, the loin is left in a cold room for about 8 days, turned and massaged daily to promote uniform distribution of salt. Subsequently, the cured meat is processed and placed in an elastic net, then left to drain to eliminate excess moisture and stabilize the structure. The drying phase is fundamental (5-10 days), during which the water content is balanced through constant control of temperature and humidity. Aging occurs with a slow refinement for 60-90 days, developing complex aromas and a compact but soft texture. The loin is perfect for premium charcuterie boards, appetizers and gourmet snacks, sandwiches, and high-quality preparations, as well as Horeca and catering use.
| Energy (kcal) | 528 |
| Carbohydrates (g) | 0.83 |
| Fat (g) | 50.8 |
| Protein (g) | 16.88 |
