SICILY

Mamertino, excellent DOC
Known since Roman times, Mamertino is produced in white and red typologies from vines
such as Nero d’Avola or Calabrese, Sangiovese, Nocera, Nerello Mascalese, Gaglioppo
Nero, Catarratto Comune, Bianco Lucido, Insolia and Grillo. Typologies envisaged by the
regulations are white, white reserve, red, red reserve, Nero d’Avola and Nero d’Avola reserve,
with 24 months’ aging, of which six in wood. The whites are distinguished by their bright
strawy yellow colour with touches of green and a refined bouquet, while the reds have a ruby
colour tending to light. The prevailing bouquet is ripe plum and it is full-bodied to the palate.
Rolled bacon comes from the belly of swine
living and breeding in the Monti Nebrodi,
in particular at Alcara Li Fusi (Messina),
feeding on acorns and beech nuts. After
the meat has been cleaned it is salted,
transferred to wooden containers and
covered with a brine based on salt, pepper,
chilli pepper, wild fennel, garlic, oregano and
vinegar and left to soak for fifteen days.
At the end of this period the meats are
rolled so that no air remains inside them,
dusted with a mixture of spices and placed
in ventilated rooms. Three-to-four months’
seasoning follow.
100% Made in Sicily
Excellent cured meats are made on the
Nebrodi Mountains from the thighs of a local
race of black pig.
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