ALL THE VIRTUES OF A VALUABLE MEAT.Abruzzo black pigs are particularly resistant and are therefore suited to foraging outside in all seasons.
The breeding of this species requires care and dedication considering the increased time necessary for their care and growth.
This means that it will be a niche product, often destined for the elite private market or the high end, speciality restaurant sector.
The intramuscular fat and the lard of the Abruzzo pig develop thanks to free range farming techniques. The fat and lardo are especially tender and ensure a succulence and a flavour to the meat which set it apart form analogous mass market products.
SALAMI AND SAUSAGES SALAME AQUILANO
The taste enclosed in a slice of artisan salame aquilano is a treasure which it is difficult to find in a mass market product. [...]
ventricina and fiocco
The Abruzzo landscapes where the mountains give way to gentle hills are the birthplace of the Ventricina, salami which holds within itself all of the history and the flavour of the region. [...]
LARDO and PANCETTA
A tradition that goes back 2000 years [...]
A flavour that you may have believed lost is today to be found in our high quality cuts. Ribs, sausages,loin fillets and other delicacies will bring tradition to your table [...]
The black pig
A gastronomic tradition going back 2000 years.
Entering into an oak wood in Abruzzo, less than 2000 years ago, it wouldn't have been unusual to come face to face with a black pig. [...]
The land of contrasts for a harmony of flavours.
Abruzzo, strong and gentile is a metaphor for a country like Italy which has within it's boarders a unique variety of landscapes [...]
Raise your Peligno
CONTRIBUTE DIRECTLY FROM YOUR HOME BREEDING OF A BLACK PIG .
How many times have you wondered how to be able to taste the meat as much as possible genuine and able to reconcile the satisfaction of the [...]
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