Black pig sausage from Nebrodi 350g The Black pig sausage from Nebrodi is a high-quality artisanal salami, made with a perfect balance of selected meat and lard, processed according to tradition and left to dry naturally in the air. With a strong, intense, and authentic flavor, it represents one of the excellences of Sicilian cured meats, ideal for those looking for a genuine product rich in taste. Main characteristics: - Selected meat of Black pig from Nebrodi - Perfect balance between lean meat and fat - Natural drying for a more intense flavor - Artisanal aging (about 45 days) - Typical Sicilian cured meat with a strong taste Artisanal processing: The sausage is produced following a traditional process that guarantees quality and authenticity. After mixing and stuffing into selected natural casing, the salami is left to drain excess moisture. During the 5-10 days of drying, the correct water balance is reached through constant control of temperature and humidity. Finally, it is aged for about 45 days, during which the product develops intense aromas and a firm texture. How to use it: The sausage is perfect for charcuterie boards and appetizers, rustic and gourmet hors d'oeuvres, sandwiches and quality street food, tastings, and pairings with wines.
Price VAT included
Black pig sausage from Nebrodi 350g The Black pig sausage from Nebrodi is a high-quality artisanal salami, made with a perfect balance of selected meat and lard, processed according to tradition and left to dry naturally in the air. With a strong, intense, and authentic flavor, it represents one of the excellences of Sicilian cured meats, ideal for those looking for a genuine product rich in taste. Main characteristics: - Selected meat of Black pig from Nebrodi - Perfect balance between lean meat and fat - Natural drying for a more intense flavor - Artisanal aging (about 45 days) - Typical Sicilian cured meat with a strong taste Artisanal processing: The sausage is produced following a traditional process that guarantees quality and authenticity. After mixing and stuffing into selected natural casing, the salami is left to drain excess moisture. During the 5-10 days of drying, the correct water balance is reached through constant control of temperature and humidity. Finally, it is aged for about 45 days, during which the product develops intense aromas and a firm texture. How to use it: The sausage is perfect for charcuterie boards and appetizers, rustic and gourmet hors d'oeuvres, sandwiches and quality street food, tastings, and pairings with wines.
| Energy (kcal) | 455 |
| Carbohydrates (g) | 0.38 |
| Fat (g) | 28.67 |
| Protein (g) | 29.6 |
