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Loin, one of the noblest cuts of pork, was in ancient times treated on the surface with mountain mine rock salt and vinegar, sometimes sprinkled with ground chilli pepper. Tied by hand with string, it was left to mature for about six months in ventilated rooms with a low temperature, such as the attics of rustic houses and farmhouses.

Cured Meats List Note

Loin of Antico Nero d’Aspromonte loin is obtained from the artisanal processing of the loin of black pigs indigenous to Aspromonte in wild pasture for at least two years. The long curing process gives the loin an aromatic flavour, an intense aftertaste of toasted dried fruit, melt-in-the-mouth tenderness of the fat, and tenderness of the lean meat.

Typology: anatomical cut.

Size: 7 Kg ca.

Tasting Note

Curing: 330 days.

Aging: 90 days.

Gusto: Strong, elegant flavour with intense, refined aromaticity and clear hints of toasted dried fruit and black pepper, which surrenders to the extraordinary unctuousness of 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 loin, salt, herbs and spices.

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 11.2 g; salt 2.9 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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