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Mamertino, excellent DOC<br />
Known since Roman times, Mamertino is produced in white and red typologies from vines<br />
such as Nero d’Avola or Calabrese, Sangiovese, Nocera, Nerello Mascalese, Gaglioppo<br />
Nero, Catarratto Comune, Bianco Lucido, Insolia and Grillo. Typologies envisaged by the<br />
regulations are white, white reserve, red, red reserve, Nero d’Avola and Nero d’Avola reserve,<br />
with 24 months’ aging, of which six in wood. The whites are distinguished by their bright<br />
strawy yellow colour with touches of green and a refined bouquet, while the reds have a ruby<br />
colour tending to light. The prevailing bouquet is ripe plum and it is full-bodied to the palate.<br />
Rolled bacon comes from the belly of swine<br />
living and breeding in the Monti Nebrodi,<br />
in particular at Alcara Li Fusi (Messina),<br />
feeding on acorns and beech nuts. After<br />
the meat has been cleaned it is salted,<br />
transferred to wooden containers and<br />
covered with a brine based on salt, pepper,<br />
chilli pepper, wild fennel, garlic, oregano and<br />
vinegar and left to soak for fifteen days.<br />
At the end of this period the meats are<br />
rolled so that no air remains inside them,<br />
dusted with a mixture of spices and placed<br />
in ventilated rooms. Three-to-four months’<br />
seasoning follow.<br />
100% Made in Sicily<br />
Excellent cured meats are made on the<br />
Nebrodi Mountains from the thighs of a local<br />
race of black pig.<br />
Tasting Sicily n.01/2013 35