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. Crafted according to tradition, it is left to dry naturally in the air. With a strong, intense, and authentic flavor, it represents one of the excellences of Sicilian charcuterie, ideal for those seeking a genuine product rich in taste. Main characteristics: Selected meat of Black pig from Nebrodi. Perfect balance between lean part and lard. Natural drying for a more intense flavor. Artisanal curing (about 45 days). Typical Sicilian salami with a strong taste. Artisanal processing: The sausage is produced following a traditional process that ensures quality and authenticity. Draining: after mixing and stuffing into selected natural casing, the salami is left to drain to eliminate excess moisture. Drying: a phase of 5-10 days in which the correct water balance is achieved through constant control of temperature and humidity. Curing: about 45 days of maturation, during which the product develops intense aromas and a compact texture. How to use it: The sausage is perfect for platters of cold cuts 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 a high-quality artisanal salami, made with a perfect balance of selected meat and lard. Crafted according to tradition, it is left to dry naturally in the air. With a strong, intense, and authentic flavor, it represents one of the excellences of Sicilian charcuterie, ideal for those seeking a genuine product rich in taste. Main characteristics: Selected meat of Black pig from Nebrodi. Perfect balance between lean part and lard. Natural drying for a more intense flavor. Artisanal curing (about 45 days). Typical Sicilian salami with a strong taste. Artisanal processing: The sausage is produced following a traditional process that ensures quality and authenticity. Draining: after mixing and stuffing into selected natural casing, the salami is left to drain to eliminate excess moisture. Drying: a phase of 5-10 days in which the correct water balance is achieved through constant control of temperature and humidity. Curing: about 45 days of maturation, during which the product develops intense aromas and a compact texture. How to use it: The sausage is perfect for platters of cold cuts 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 |
