The Capocollo of Black Pig of Nebrodi is made 100% from the meat of the Black Pig of Nebrodi or Sicilian Black, native to the Nebrodi Mountains in Sicily. The Black Pig of Nebrodi has been raised in Sicily since ancient times, with fossil remains indicating their presence in Sicily during the Greek domination. At that time, these animals were raised in herds living in the wild. Over time and with changing environmental conditions in Sicily, the Black Pig of Nebrodi changed its physical conformation, becoming taller, more humped, and with a more elongated head. During its evolution, the Black Pig of Nebrodi also changed its eating habits, as Sicily, especially its hills, was rich in forests whose plants and fruits the Sicilian Black Pig fed on. Today, the Black Pig of Nebrodi feeds on tubers, fruits, and acorns, making its meat particularly interesting from a charcuterie perspective. The Capocollo of Black Pig of Nebrodi, also known as 'cozzu' as it is derived from the neck of the black pig, is characterized by savory and naturally fragrant meat, prepared by skilled masters using natural aromas. This breed of Pig is a Slow Food Presidium. Pairings: It is very suitable for appetizers, gourmet aperitifs. Excellent pairing with Nero d'Avola and Frappato. Aging: 23
