Salami from black pigs of Nebrodi. Made only with knife-cut meats, the black pig salami from Nebrodi by “Agostino la Paisanella” is an artisanal processing that does not involve the use of a meat grinder and uses only naturally dried casings. It is seasoned exclusively with salt and whole pepper to enhance the unique taste of the raw material. The meats come from the shoulder of the pig and from the trimmings of the thighs; the knife processing allows for the manual removal of less valuable parts, such as any sinews or connective tissues, which are less pleasant to cut. It undergoes a controlled aging process ranging from forty to eighty days.
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Salami from black pigs of Nebrodi. Made only with knife-cut meats, the black pig salami from Nebrodi by “Agostino la Paisanella” is an artisanal processing that does not involve the use of a meat grinder and uses only naturally dried casings. It is seasoned exclusively with salt and whole pepper to enhance the unique taste of the raw material. The meats come from the shoulder of the pig and from the trimmings of the thighs; the knife processing allows for the manual removal of less valuable parts, such as any sinews or connective tissues, which are less pleasant to cut. It undergoes a controlled aging process ranging from forty to eighty days.
