Catalogo Fiere Parma

After the Patadok, we wanted to find a pork similar to the cerdo iberico romanico also in Italy and after various experimentation with some black pigs coming from everywhere, we found the most similar characteristics to our ideas in the Monti Nebrodi's black pig. This is a very fascinated area both as far as the landscape and the people are concerned. In this area, these black pigs are raised almost free, and they are slaughtered after min. 14 months of age.The legs arrive fresh in San Daniele.They are salted in a suitable environment and sent to the aging following all our standard procedures