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 black pig raw ham is one of the 144 Slow Food Presidia.
It has the classic guitar shape and its taste and flavour are very characteristic.
Its obtained form the black pig thigh, the meat goes through very rigorous process of hand making and drying, the final result is product with lightly salty taste, the slice is ruddy coloured.
This raw ham has a 20 to 24 months aging .