Cured Bacon of Black Pig from Nebrodi The cured bacon of Black Pig from Nebrodi, also known as tesa bacon, is an excellence of artisanal Sicilian charcuterie. Obtained from the prized belly of the semi-wild pig, it stands out for its intense flavor, compact texture, and rich aroma, ideal for direct consumption or gourmet recipes. Main characteristics: selected raw material, meat of Black Pig from Nebrodi, known for its superior quality. It is naturally flavored with a surface covered in ground black pepper and red chili. The bacon is versatile in the kitchen: perfect for platters, pasta dishes, main courses, and gourmet preparations. The artisanal aging lasts a minimum of 60–90 days in temperature and humidity-controlled environments. Traditional processing: The production of cured bacon follows an artisanal process that values traditional Sicilian techniques. Salting involves processing the meat with sea salt from Trapani, distributed evenly through daily rotation of the cut to ensure balanced seasoning. Brushing removes excess salt to prepare the product for the next phase. During spicing, black pepper and chili are applied, which penetrate the meat giving a strong and aromatic flavor. The aging takes place with a slow refinement of 2–3 months, essential for developing aromas, texture, and complexity. How to use it: Cured bacon is perfect sliced thin for appetizers and aperitifs, to enrich sauces and pasta dishes, or to add character to meat mains and side dishes. Buy online the cured bacon of Black Pig from Nebrodi and bring to your table a high-quality Sicilian artisanal salami, a symbol of tradition and authenticity.