After Spain we asked ourselves why there was no such pig in Italy, and after some research we identified the black pig of the Nebrodi mountains as the most similar to the Spanish. Here the situation is a little different because the very high quality of the meat means that farmers must slaughter very young pigs (about a year) which is not good for us as the pig is still too small to be able to make interesting hams therefore whenever arises the opportunity to have heavy pigs, we start producing and the final result has given us and gives us great satisfaction. (Available on the bone and deboned, whole or in slices).

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