Capocollo di Suino Nero dei Nebrodi

Black Pig of Nebrodi Capocollo is produced with 100% meat from Black Pig of Nebrodi also called Nero Siciliano native of Nebrodi mountains in Sicily. The Black Pig of Nebrodi is grown in Sicily since ancient times, and there are fossils that prove the presence of these pigs in Sicily even at the time of the Greek domination in those days these animals were bred in herds that lived in the wild. With the passing of time and the changing environmental conditions of Sicily, the Black Pig of the Nebrodi changed its physical conformation by becoming taller, more hollow and with the elongated head. The Black Pigs of the Nebodias during its evolution also changed its eating habits, since Sicily, especially its reliefs, was rich in woods whose plants and fruits were fed with the Sicilian Black Pig. Today, however, the Black Pig of the Nebrodi feeds on tubers, fruits and acorns, this makes its meat particularly interesting for the production of cold meats. The Black Pig of the Nebrodi Capocollo, also called cozzu" as it is obtained from the neck of the black pig, is characterized by a sapid and naturally fragrant meat, prepared by skilled masters, using natural aromas. This Pig is a Slow Food Presidium.