Nebrodi Black Pig Capocollo
CAPOCOLLO FROM THE BLACK PIG it is produced exclusively from the meat of the black pig bred in Nebrodi. It takes its name from the cut of the loin nearest to the head of the pig.
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Adaptation to the environment and selection of the breeder are the main components of a centuries-old evolutionary process, which characterize the Nebrodi black pig. It is a rustic animal, a tireless walker and an excellent grazer. Its coat is black, with strong bristles on the back, which take the form of a mane. It has a long head with a straight profile. The trunk is poorly developed, the limbs are long and robust with resistant claws. Reproduction takes place in the free state and the born piglets feed on their mother's milk until weaning, then they feed by grazing in the rich and nutritious oak woods, becoming an integral part of the Nebrodi fauna. These animals live almost exclusively in the wild, feeding on herbs, roots, acorns, spontaneous fruits, etc. Its meats, as a result of the type of breeding and the particular diet, have marked qualities of quality and authenticity; it is used fresh, seasoned, seasoned with hot pepper, pepper and salt and for sausages.
This native breed of pig is one of the 144 Slow Food presidia.
INGREDIENTS: Black pork, salt and black or red pepper, wild fennel. Preservative E252
Appearance: Cylindrical elongated
Consistency: Tender, compact
Appearance on slicing: A slice of compact red meat, streaked with fat
Weight: Weight is between 1.0 and 1.8 kilograms
Smell and Taste: Intense, consistent and blended with natural herbs and spices
