Nebrodi mounts black pig Culatello 23/11/2015 - The Suino Nero cured meats are produced in an area that belongs to the Nebrodi mountains an it exactly coincide with the whole Nebrodi natural park, where the wide woods offer an irreplaceable habitat for the black pig.
The method for breeding the Sicilian black pig is mainly "en plein air", fed with barley and broad beans or buds in some cases.
Only a few examples live free-range, eating the spontaneous vegetation of the undergrowth (acorns, tubers, chestnuts,hazelnuts ecc.)
The Culatello is one of the most prestigious cured meat of the italian tradition.
Taking as a model the raw ham that is made up of the internal thigh, the culatello is obtained through the aging, for 18 months at least, of the rear thigh muscle only.
It is left to mature bagged in a bowel, which later is tied with a thick net of ropes. Its weight swing between the 3 and 5 kilos; its shape traditionally reminds of a pear.
Articolo tratto da: OIP Editing
OIP S.R.L. The largest boutique for ITALIAN quality food at a fair price.
MAGAZZINO DI SPEDIZIONE: Via Nicoḷ Copernico 5/7 - 25020 Flero ( BS )
C.F./P.IVA/Reg. Impr. Brescia: 03443730985 - REA: BS 534780 - Capitale Sociale Euro 80.400,00
