Black pig salami from Nebrodi 450g The black pig salami from Nebrodi is an excellence of Sicilian charcuterie tradition, made with a balanced selection of lean meats and lard, to obtain a product with a savory, harmonious taste and rich character. Thanks to the artisanal processing and slow curing, this salami develops intense aromas and a compact texture, ideal for lovers of high-quality cold cuts. Main characteristics: selected meat from black pig from Nebrodi, perfect balance between lean and fat parts, savory but balanced flavor, variable curing time (2-5 months), traditional artisanal processing. The salami is produced following a controlled process that ensures quality and safety. Draining: after mixing and stuffing in selected natural casing, the salami is left to drain to remove excess moisture and stabilize the structure. Drying: a phase of 5-10 days in which the water content is rebalanced through constant control of temperature and humidity. Curing: the time varies based on the casing used: about 2 months for the Filzetta type casing up to 5 months for the Gentile type casing. This process allows the development of complex aromas and a perfect texture. The salami is ideal for: charcuterie boards and appetizers, rustic and gourmet starters, high-quality sandwiches, tastings and pairings with wine.
Price VAT included
Black pig salami from Nebrodi 450g The black pig salami from Nebrodi is an excellence of Sicilian charcuterie tradition, made with a balanced selection of lean meats and lard, to obtain a product with a savory, harmonious taste and rich character. Thanks to the artisanal processing and slow curing, this salami develops intense aromas and a compact texture, ideal for lovers of high-quality cold cuts. Main characteristics: selected meat from black pig from Nebrodi, perfect balance between lean and fat parts, savory but balanced flavor, variable curing time (2-5 months), traditional artisanal processing. The salami is produced following a controlled process that ensures quality and safety. Draining: after mixing and stuffing in selected natural casing, the salami is left to drain to remove excess moisture and stabilize the structure. Drying: a phase of 5-10 days in which the water content is rebalanced through constant control of temperature and humidity. Curing: the time varies based on the casing used: about 2 months for the Filzetta type casing up to 5 months for the Gentile type casing. This process allows the development of complex aromas and a perfect texture. The salami is ideal for: charcuterie boards and appetizers, rustic and gourmet starters, high-quality sandwiches, tastings and pairings with wine.
| Energy (kcal) | 377 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 28.67 |
| Protein (g) | 29.89 |
