Pancetta (Bacon) from the Black Pig

The ambient adaptation and the breeder selection are the principal components of an evolutionary century that characterised the black pig. 

It is a churlish animal, a tireless walker and a good pastor. It has a black cloak with a robust bristle on its back that gives him the form of a mane. 

It has a straight profile long head. The trunk is less developed; the others are long and robust with resistant small nails. 

The reproduction is done at the free time and the piglets are fed with the maternal milk till the weaning then, later, they are fed pasturing in the rich and nutrients forest of oak; they enter to form part of the wildlife of the Nebrodi. The animals live almost exclusively at the wild stage feeding themselves with herbs, roots, acorns, and spontaneous fruits, etc. Its meat present specific and genuine qualities, according to its rearing. There are consumed fresh or transformed in salami, ham, cooked pressed pork and bacon.

Appearance: Irregular in shape, with a layer of white fat with pink threads (more or less dark) of lean meat

Consistency: Depends on the duration of curing.

Appearance on slicing: The slice is firm and homogeneous

Weight: There is no standard weight, the weight varies

Taste: Delicate, well-balanced and spicy

Smell: Sweet and fragrant

Trivia: It is obtained from the belly of the pig and may or may not have a rind. The bacon is produced using traditional methods without the presence of additives and has a faded red colour.