Nero dei Nebrodi Pork Loin 400g The Nero dei Nebrodi pork loin 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 an extraordinary pleasure on the palate. Produced according to the ancient Sicilian tradition, this loin represents a gastronomic excellence ideal for those seeking authentic, refined cured meats with an intense flavor. Main characteristics: noble cut of the loin from Nero dei Nebrodi pig, perfect balance between meat and fat, traditional artisanal processing, slow aging of 60-90 days, important 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 left in a cold storage for about 8 days, turned and massaged daily to promote even distribution of salt. Subsequently, the cured meat is processed and placed in elastic netting, then left to drain to eliminate excess moisture and stabilize the structure. Finally, during the drying phase (5-10 days), the water content is balanced through constant control of temperature and humidity, followed by a slow refinement for 60-90 days, which develops complex aromas and a compact but tender texture. The loin is perfect for: premium charcuterie boards, gourmet appetizers and aperitifs, sandwiches and high-quality preparations, Horeca and catering use.
Price VAT included
Nero dei Nebrodi Pork Loin 400g The Nero dei Nebrodi pork loin 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 an extraordinary pleasure on the palate. Produced according to the ancient Sicilian tradition, this loin represents a gastronomic excellence ideal for those seeking authentic, refined cured meats with an intense flavor. Main characteristics: noble cut of the loin from Nero dei Nebrodi pig, perfect balance between meat and fat, traditional artisanal processing, slow aging of 60-90 days, important 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 left in a cold storage for about 8 days, turned and massaged daily to promote even distribution of salt. Subsequently, the cured meat is processed and placed in elastic netting, then left to drain to eliminate excess moisture and stabilize the structure. Finally, during the drying phase (5-10 days), the water content is balanced through constant control of temperature and humidity, followed by a slow refinement for 60-90 days, which develops complex aromas and a compact but tender texture. The loin is perfect for: premium charcuterie boards, gourmet appetizers and aperitifs, sandwiches and high-quality preparations, Horeca and catering use.
| Energy (kcal) | 528 |
| Carbohydrates (g) | 0.83 |
| Fat (g) | 50.8 |
| Protein (g) | 16.88 |
