Parco Naturale dei Nebrodi

Black pig ham is obtained from pigs bred with a semi-extensive method called "in Pien'aria". They are fed with acorns and fodder essences giving to the ham characteristic organoleptic features.

• Production Area: Nebrodi Mountains
  
  
• Product Features: Characteristic tapered bottom with rather evident marginal fat.
  
  
• Processing: Ham is prepared with the legs of Nebrodi black pig. It is salted with dry salt in a natural or heated/conditioned premise, according to the season. The maturation process follows in premises made of sandstone and earth mortar (Catoj), ideal for temperature and humidity, for a period of 18 - 36 months.
  
  
• Preservation: Once open, the cold cut must be preserved at room temperature, wrapped in a cotton cloth or in the fruit section of the fridge. In this case, before consumption, take it out of the fridge some time before, so that it can reach a room temperature.