Stretched pancetta of black pig from Nebrodi 430g The cured pancetta from Black Pig of Nebrodi, also known as stretched pancetta, is an excellence of artisan Sicilian charcuterie. Obtained from the prized belly of the semi-wild pig, it stands out for its intense flavor, compact texture, and rich aroma, ideal for both direct consumption and gourmet recipes. Main Features Selected raw material: black pig meat from Nebrodi, known for its superior quality Natural seasoning: surface coated with black pepper and ground red chili pepper Versatility in the kitchen: perfect for platters, first courses, second courses, and gourmet preparations Artisan aging: minimum 60–90 days in controlled temperature and humidity environments Traditional processing The production of the cured pancetta follows an artisanal process that enhances traditional Sicilian techniques: Salting: the meat is processed with sea salt from Trapani, evenly distributed through daily rotation of the cut to ensure balanced seasoning Brushing: removal of excess salt to prepare the product for the next phase Spicing: application of black pepper and chili, which penetrate the meat giving a strong and aromatic flavor Aging: slow maturation for 2–3 months, essential for developing aromas, texture, and complexity How to use it The cured pancetta is perfect: thinly sliced for appetizers and aperitifs, to enrich sauces and first courses, to add character to meat second courses or sides. Buy online the cured pancetta of Black Pig from Nebrodi and bring to the table a high-quality artisan Sicilian salami, a symbol of tradition and authenticity.
Price VAT included
Stretched pancetta of black pig from Nebrodi 430g The cured pancetta from Black Pig of Nebrodi, also known as stretched pancetta, is an excellence of artisan Sicilian charcuterie. Obtained from the prized belly of the semi-wild pig, it stands out for its intense flavor, compact texture, and rich aroma, ideal for both direct consumption and gourmet recipes. Main Features Selected raw material: black pig meat from Nebrodi, known for its superior quality Natural seasoning: surface coated with black pepper and ground red chili pepper Versatility in the kitchen: perfect for platters, first courses, second courses, and gourmet preparations Artisan aging: minimum 60–90 days in controlled temperature and humidity environments Traditional processing The production of the cured pancetta follows an artisanal process that enhances traditional Sicilian techniques: Salting: the meat is processed with sea salt from Trapani, evenly distributed through daily rotation of the cut to ensure balanced seasoning Brushing: removal of excess salt to prepare the product for the next phase Spicing: application of black pepper and chili, which penetrate the meat giving a strong and aromatic flavor Aging: slow maturation for 2–3 months, essential for developing aromas, texture, and complexity How to use it The cured pancetta is perfect: thinly sliced for appetizers and aperitifs, to enrich sauces and first courses, to add character to meat second courses or sides. Buy online the cured pancetta of Black Pig from Nebrodi and bring to the table a high-quality artisan Sicilian salami, a symbol of tradition and authenticity.
| Energy (kcal) | 703 |
| Carbohydrates (g) | 0.77 |
| of which Sugars (g) | 0.02 |
| Fat (g) | 73.3 |
| Protein (g) | 9.99 |
