Black pig sausage from Nebrodi 350g The Black Pig Sausage from Nebrodi is an artisanal cold cut of the highest quality, made with a perfect balance of selected meat and lard, processed according to tradition and naturally dried in the air. With a strong, intense, and authentic flavor, it represents one of the excellences of Sicilian salumi, ideal for those looking for a genuine product rich in flavor. Main characteristics: selected meat of Black Pig from Nebrodi, perfect balance between lean meat and lard, natural drying for a more intense flavor, artisanal aging (about 45 days), typical Sicilian cold cut with a strong flavor and artisanal processing. The sausage is produced following a traditional process that ensures quality and authenticity. After mixing and stuffing into selected natural casing, the cold cut is allowed to drain to eliminate excess moisture. The drying phase lasts 5-10 days, during which the correct water balance is achieved through constant control of temperature and humidity. The aging occurs for about 45 days of refinement, during which the product develops intense aromas and a compact texture. The sausage is perfect for: charcuterie boards and appetizers, rustic and gourmet starters, 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 an artisanal cold cut of the highest quality, made with a perfect balance of selected meat and lard, processed according to tradition and naturally dried in the air. With a strong, intense, and authentic flavor, it represents one of the excellences of Sicilian salumi, ideal for those looking for a genuine product rich in flavor. Main characteristics: selected meat of Black Pig from Nebrodi, perfect balance between lean meat and lard, natural drying for a more intense flavor, artisanal aging (about 45 days), typical Sicilian cold cut with a strong flavor and artisanal processing. The sausage is produced following a traditional process that ensures quality and authenticity. After mixing and stuffing into selected natural casing, the cold cut is allowed to drain to eliminate excess moisture. The drying phase lasts 5-10 days, during which the correct water balance is achieved through constant control of temperature and humidity. The aging occurs for about 45 days of refinement, during which the product develops intense aromas and a compact texture. The sausage is perfect for: charcuterie boards and appetizers, rustic and gourmet starters, sandwiches and quality street food, tastings and pairings with wines.
| Energy (kcal) | 455 |
| Carbohydrates (g) | 0.38 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 28.67 |
| Protein (g) | 29.6 |
