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 guarantees flavor, tenderness, and extraordinary pleasure on the palate. Produced according to the ancient Sicilian tradition, this loin represents a gastronomic excellence ideal for those seeking authentic, refined salami with an intense flavor. Main features: Noble cut of the loin of the Black pig from Nebrodi, perfect balance between meat and fat, harmonious and delicate flavor. Traditional artisanal processing with slow curing of 60–90 days. Significant piece size (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 massaged daily in a cold chamber to promote an even distribution of salt. The cured meat is processed and placed in elastic netting, then left to drain to stabilize the structure. Drying is a fundamental phase in which the water content is balanced through constant control of temperature and humidity. Curing occurs for 60–90 days, developing complex aromas and a compact yet soft consistency. The loin is perfect for premium charcuterie boards, gourmet appetizers and aperitifs, sandwiches, and high-quality preparations, Horeca, and catering.
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 guarantees flavor, tenderness, and extraordinary pleasure on the palate. Produced according to the ancient Sicilian tradition, this loin represents a gastronomic excellence ideal for those seeking authentic, refined salami with an intense flavor. Main features: Noble cut of the loin of the Black pig from Nebrodi, perfect balance between meat and fat, harmonious and delicate flavor. Traditional artisanal processing with slow curing of 60–90 days. Significant piece size (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 massaged daily in a cold chamber to promote an even distribution of salt. The cured meat is processed and placed in elastic netting, then left to drain to stabilize the structure. Drying is a fundamental phase in which the water content is balanced through constant control of temperature and humidity. Curing occurs for 60–90 days, developing complex aromas and a compact yet soft consistency. The loin is perfect for premium charcuterie boards, gourmet appetizers and aperitifs, sandwiches, and high-quality preparations, Horeca, and catering.
| Energy (kcal) | 528 |
| Carbohydrates (g) | 0.83 |
| Fat (g) | 50.8 |
| Protein (g) | 16.88 |
