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34<br />
100% Made in Sicily<br />
Cured meats<br />
from the Sicilian<br />
mountains<br />
Excellent products are<br />
made on the Monti<br />
Nebrodi from black pigs<br />
of the Perugina race.<br />
With the<br />
Monti<br />
Peloritani<br />
and the<br />
Madonie,<br />
the Nebrodi<br />
form the<br />
Sicilian<br />
“Apennines”, a zone rich in splendid views<br />
and typical local products. In particular, a<br />
limited quantity of excellent cured meats are<br />
made on the Nebrodi from the thighs of a<br />
local race of black<br />
pig (also known<br />
as the Perugina).<br />
The swine are<br />
reared wild and<br />
fed with acorns<br />
and beech nuts in<br />
the woods around<br />
the mountain chain. Then, about thirty days<br />
before slaughtering, their menu is enriched<br />
with broad beans and cereals.<br />
After the first salting, the thigh is dried for<br />
several days and then put in a wooden<br />
chest, covered in salt, wild fennel, garlic,<br />
oregano and vinegar. For thirty-to-forty days<br />
the meats are turned regularly, followed by<br />
six-to-seven months’ seasoning. The hams<br />
are then drained, partially dried and dusted<br />
with a mixture based on powdered pepper,<br />
chilli peppers, oregano and garlic.<br />
by Carla Gallo<br />
Tasting Sicily n.01/2013
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