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"Nero dei Nebrodi" Pig

The "Nero dei Nebrodi" pig, also known as black piglet, Black Sicilian pig, Black Madonie pig, or Black Etna pig, is a native Sicilian breed that stands out for the black colour of its fur. Excellent artisan cured meats are derived from its meat; appreciated both for its flavour if eaten au naturel and as an ingredient in various recipes.

Characteristics of the "Nero dei Nebrodi" pig

The "Nero dei Nebrodi" pig is a premature, rustic and enduring breed, with good fertility rates and a high number of piglets that are brought to weaning (live birth rate). Their growth is slow; a choice that translates into excellent quality meat.
Among the salient characteristics of the breed:
  • Height at the withers of the adult boar: 60-65 cm, smaller than any other Italian breed;
  • Uniform black fur, with few exceptions, belts similar to that of the Cinta Senese;
  • Skin thickness of 2cm;
  • Length of the loins of 10 cm, which take the form of a raised mane in case of excitement;
  • Elongated muzzle and limbs to facilitate grazing and long walks.
Inside the Nebrodinero Park, the black piglet is raised in a semi-wild state, free to roam in the woods to procure food autonomously.

Where can you find the "Nero dei Nebrodi" pig?

The most widespread area of Sicilian black piglets is that of the territories of Caronia, San Fratello and Cesarò, in the Messina area. From there, the breed moved and settled inside the Nebrodi Regional Park and on to the Madonie. It is possible to find specimens up to the maximum altitude of 1800 m above sea level.

What is the reason for the colour of the Nebrodi black pig?

The particular pigmentation of the Sicilian black pig is most likely due to its diet. They are in fact greedy of acorns, which are rich in melanin. Several scientific studies have confirmed that the piglet is subject to the tesaurismosis phenomenon, according to which the animal’s lysosomal enzymes act on the phenolic substances present in the acorns, causing an accumulation of coloured secondary metabolites in the tissues.
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Pork cuts

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Snout

The snout of the pork, is served boiled and salted in the Southern regions of Italy.

Cheek

Lower part of the face, main ingredient for Carbonara and other pasta dishes.

Head

Upper face of the pig. Includes the ears, which can be cooked separately.

Shoulder blade

Above the front limbs and behind the head, that can be transformed in salami, known as Capocollo.

Rib chops

First part of the back, it is the succulent part near the ribs.

Loin

Know as lonza, is a low-fat cut, eaten in thin slices or a whole piece that can be braised.

Liver

It is part of the fifth quarter of the pork. It can be cooked on the grill or in a pan.

Lard

A very fatty cut, that can be transformed into cured meat or as an ingredient for other cured meats.

Pancetta

The “belly” of the pork, that is very fat. It can be eaten as meat or as a cured meat.

Ribs

Pork meat attached to the rib bones. Excellent on the grill or on the barbecue.

Shoulder

Low in fat, used for the production of cooked ham.

Hock

Upper part of the pig’s leg, used for roasting.

Trotters

Pig’s foot, often stewed. A typical winter dish.

Tenderloin

It is the tenderest part of the pork, used for various recipes for main courses.

Rump

It corresponds to the leg of the pig, used in the production of cured meats such as cooked and raw ham and salami.

Walnut

Medium-fat cut of meat placed between the thigh and tenderloin of the pig.

Breast

Valuable part of the pig, used in cooking for roasts and grilled slices.

Undercut

Located between the hock and the rump, it is rich in fat and excellent braised and roasted meats.

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