15.05.2021

Ciccio Sultano shop: Nero dei Nebrodi, Slow Food presidium

 

Credit also goes to the Agostino family, owners of the La Paisanella company that raises and transforms Nebrodi’s black pigs, if this native breed, one of the first Slow Food presidium dating back to 2000, is no longer in danger of extinction.
«Our animals live in the wild and, depending on the season, among our seventy-hectare forest in Mirto, in the Nebrodi and the 1,200 meters of Etna, near Randazzo – Luisa Agostino, pork butcher, explains. In Mirto, there are the traditional “zimme”, where the sows give birth. When the undergrowth does not provide enough food, we supplement it with broad beans and germinated barley, categorically avoiding GM products». Because of the type of life, their diet and morphological characteristics, the Nero dei Nebrodi is a healthy meat.
«Our pigs – Luisa Agostino highlights – have a good muscle tone, and their meat retains iron and vitamins. These allow us to refrain from using nitrites and nitrates in the processing. According to in-depth studies, the high presence of polyunsaturated fat makes the Nero dei Nebrodi comparable to the beneficial properties of the olive».

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