Black pig salami from Nebrodi 450g Black pig salami from Nebrodi is an excellence of Sicilian salami tradition, made with a balanced selection of lean meats and lard, to obtain a product with a savory, harmonious taste and rich character. Thanks to the artisanal processing and slow aging, this salami develops intense aromas and a compact texture, ideal for lovers of high-quality cold cuts. Main features: Selected meat from the black pig of Nebrodi. Perfect balance between lean part and lard. Savory but balanced taste. Variable aging (2-5 months). Traditional artisanal processing. Artisanal processing. The salami is produced following a controlled process that ensures quality and safety. Draining: after mixing and stuffing into selected natural casing, the salami is left to drain to remove excess moisture and stabilize the structure. Drying: a phase of 5-10 days in which the water content is rebalanced through constant monitoring of temperature and humidity. Aging: the time varies according to the casing used, about 2 months for the Filzetta casing and up to 5 months for the Gentile casing. This process allows the development of complex aromas and a perfect texture. How to use it. The salami is ideal for: charcuterie boards and appetizers, rustic and gourmet starters, high-quality sandwiches, tastings and pairings with wines.
Price VAT included
Black pig salami from Nebrodi 450g Black pig salami from Nebrodi is an excellence of Sicilian salami tradition, made with a balanced selection of lean meats and lard, to obtain a product with a savory, harmonious taste and rich character. Thanks to the artisanal processing and slow aging, this salami develops intense aromas and a compact texture, ideal for lovers of high-quality cold cuts. Main features: Selected meat from the black pig of Nebrodi. Perfect balance between lean part and lard. Savory but balanced taste. Variable aging (2-5 months). Traditional artisanal processing. Artisanal processing. The salami is produced following a controlled process that ensures quality and safety. Draining: after mixing and stuffing into selected natural casing, the salami is left to drain to remove excess moisture and stabilize the structure. Drying: a phase of 5-10 days in which the water content is rebalanced through constant monitoring of temperature and humidity. Aging: the time varies according to the casing used, about 2 months for the Filzetta casing and up to 5 months for the Gentile casing. This process allows the development of complex aromas and a perfect texture. How to use it. The salami is ideal for: charcuterie boards and appetizers, rustic and gourmet starters, high-quality sandwiches, tastings and pairings with wines.
| Energy (kcal) | 377 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 28.67 |
| Protein (g) | 29.89 |
