Often the Nebrodi woods (50 thousand hectares of beech and oak trees largely within a natural park) are surrounded by very high nets, and you just have to approach them when a small flock of pigs roars nearby, to understand the reason. In fact, these animals - much more similar to wild boars both in their features and habits - have nothing meek and domestic.
Of small size and dark coat (characteristic of the Italian autochthonous pig breeds), the "Neri dei Nebrodi pigs" are bred in a semi-wild and wild state in large areas used for grazing: only in conjunction with the parts is food supplemented.
Frugal and resistant, in recent years this breed has seen a considerable reduction in the number of animals (currently we can presumably estimate the presence of about 2000 animals) . The salami made starting from the meat of black pig raised in the wild express a clearly higher aromatic intensity to those of a normal pig, and have a greater aptitude for long aging. It is a niche product not only for its limited production but above all for its excellent organoleptic qualities.
The transformation method is the traditional one of the past, with the best cuts of "pig's tip" Black pig, seasoned naturally without any mechanical conditioning thanks to the micro-climate of the valley. For these unique conditions, an incomparable product is born, distinct from the other Santangiolese salami, for its unmistakable flavour.
INGREDIENTS: Pork meat, salt, black pepper, natural flavours.
For allergens see ingredients in bold.