We are advocates of authentic taste, uncontaminated goodness, quality of meat and its derivatives. On these principles, Nebrodinero shapes its productive activity by choosing breeding methods that respect the native breed, that of the "Nero dei Nebrodi" pig. In the forest mountains of northern Sicily, the piglets graze freely and eat in a natural way: berries, acorns, chestnuts, tubers, which make them grow in health and enrich the meat with genuine flavour. In the plant, every machine used for the production of artisan cured meats, is carefully selected in order to exalt that particular flavour; state-of-the-art interconnected tools, which allow complete control of the production chain at every stage. The Nebrodinero artisan cured meats are prepared with only the meat and lard of the "Nero dei Nebrodi" piglet, encased in natural casings with Trapani salts, black peppercorns, local dried fruit and native spices such as wild fennel or red pepper.
The "Nero dei Nebrodi" pig lives in a semi-wild state in 140 hectares of largely forested land, naturally feeding on acorns, roots and fruit. The Nebrodi natural park and its organoleptic substances affect the quality and health of the animals.
The meat is obtained inside the production plant, built by the forested breeding area. Zero transport, maximum attention and quality.
Knife-tip processing of the meat, salting, seasoning, cooking and packaging. Each process is completed in specific areas of the same plant.
We deliver Nebrodinero artisan cured meats, with a refrigerated system, to authorised retailers in Italy and around the world.
Our products are all certified and meet the strictest quality standards.