Stretched bacon of Nebrodi black pig The cured bacon of Nebrodi Black Pig, also known as stretched bacon, is an excellence of artisanal Sicilian charcuterie. It is obtained from the prized belly of the semi-wild pig, distinguished by its intense flavor, compact texture, and rich aroma, ideal for both direct consumption and gourmet recipes. Main features: selected raw material, meat of Nebrodi Black Pig, known for its superior quality. Natural seasoning with a surface covered in black pepper and ground red chili. Versatility in the kitchen, perfect for platters, first courses, second courses, and gourmet preparations. Artisan aging of at least 60-90 days in controlled temperature and humidity environments. Traditional processing The production of the cured bacon follows an artisanal process that values traditional Sicilian techniques. Salting: the meat is treated with sea salt from Trapani, evenly distributed through daily rotation of the cut to ensure balanced sapidity. Brushing: removal of excess salt to prepare the product for the next phase. Spicing: application of black pepper and chili, which penetrate the meat giving a strong and aromatic flavor. Aging: slow refinement for 2-3 months, essential for developing aromas, texture, and complexity. How to use it The cured bacon is perfect when sliced thin for appetizers and snacks, to enhance sauces and first courses, or to add character to meat second courses or side dishes. Buy online the cured bacon of Nebrodi Black Pig and bring to your table a high-quality Sicilian artisanal cold cut, a symbol of tradition and authenticity.
Price VAT included
Stretched bacon of Nebrodi black pig The cured bacon of Nebrodi Black Pig, also known as stretched bacon, is an excellence of artisanal Sicilian charcuterie. It is obtained from the prized belly of the semi-wild pig, distinguished by its intense flavor, compact texture, and rich aroma, ideal for both direct consumption and gourmet recipes. Main features: selected raw material, meat of Nebrodi Black Pig, known for its superior quality. Natural seasoning with a surface covered in black pepper and ground red chili. Versatility in the kitchen, perfect for platters, first courses, second courses, and gourmet preparations. Artisan aging of at least 60-90 days in controlled temperature and humidity environments. Traditional processing The production of the cured bacon follows an artisanal process that values traditional Sicilian techniques. Salting: the meat is treated with sea salt from Trapani, evenly distributed through daily rotation of the cut to ensure balanced sapidity. Brushing: removal of excess salt to prepare the product for the next phase. Spicing: application of black pepper and chili, which penetrate the meat giving a strong and aromatic flavor. Aging: slow refinement for 2-3 months, essential for developing aromas, texture, and complexity. How to use it The cured bacon is perfect when sliced thin for appetizers and snacks, to enhance sauces and first courses, or to add character to meat second courses or side dishes. Buy online the cured bacon of Nebrodi Black Pig and bring to your table a high-quality Sicilian artisanal cold cut, a symbol of tradition and authenticity.
| Energy (kcal) | 703 |
| Carbohydrates (g) | 0.77 |
| of which Sugars (g) | 0.02 |
| Fat (g) | 73.3 |
| Protein (g) | 9.99 |
