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Bacon is traditionally obtained from the fat of the pig’s underbelly, including the rind, in a rectangular or triangular shape. In particular, taut bacon with rind and smoked bacon with rind have traditionally been whole anatomical cuts. In ancient times, bacon was salted by hand with herbs and salt, kept salted for a few days in layers on wooden shelves and left in the cellar for a few months. Then it was washed with water and vinegar, sometimes sprinkled with chilli pepper, and left to dry and season by hanging until it was ready to be eaten.

Cured Meats List Note

Bacon of Antico Nero d’Aspromonte is obtained from the artisanal processing of the cut of the underbelly of black pigs indigenous to Aspromonte in wild pasture for at least two years. The long curing process gives the Pancetta a rosy appearance, an intense aroma, a delicate savouriness, a distinct creaminess and persistent hints of toasted dried fruit.

Typology: anatomical cut.

Size: 6 Kg ca.

Tasting Note

Curing: 190 days.

Aging: 50 days.

Gusto: Delicate, persuasive, intensely aromatic flavour with clear notes of toasted nuts and black pepper. Extraordinary unctuousness from unsaturated fats.

Black Pig Habitat

Species: native black pig of Aspromonte.

Area of birth ad grazing: eastern slopes of Aspromonte, Calabria./span>.

Type of pasture: open pasture, wild.

Density per hectare: two livestock units per hectare.

Altitude: 1000-1500 m a.s.l.

Average age of the pig: two years

Pig feeding: totally autonomous, from food sources in the environment, without the use of feed, antibiotics, anticoccidials, GMO food.

Climate: mountainous, varied and unstable due to the complex morphology, the orographic system and the inconstant and impetuous winds mainly from the W and WNW. Long, cold and frequently snowy winters on the highest peaks, with snow cover from December to April. Cold temperatures with lows as low as over -10°C in exceptionally cold spells. Cool summers with short- lasting thunderstorms in the afternoon hours.

Food Label

Ingredients:wild black pig of Aspromonte bacon, salt, pepper, natural flavourings.

Nutritional declaration: energy Kcal 615 kJ 2241; protein 6.1 g; carbohydrates 0.0 g of which sugars 0.0 g; fat 58.0 g of which saturates 21.2 g; salt 2.1 g.

Serving temperature: ambient.

Storage conditions: before and after opening the vacuum-packed bag, the product must be stored at a temperature below 4°C.


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