Black pig salami from Nebrodi 450g The black pig salami from Nebrodi is an excellence of the 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 cured meats. Main characteristics: Selected meat of black pig from 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 its structure. Drying: a phase of 5-10 days during which the water content is rebalanced through constant monitoring of temperature and humidity. Aging: the time varies based on the casing used, about 2 months for the Filzetta type casing up to 5 months for the Gentile type 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 The black pig salami from Nebrodi is an excellence of the 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 cured meats. Main characteristics: Selected meat of black pig from 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 its structure. Drying: a phase of 5-10 days during which the water content is rebalanced through constant monitoring of temperature and humidity. Aging: the time varies based on the casing used, about 2 months for the Filzetta type casing up to 5 months for the Gentile type 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 |
