Gourmet Meat

"Mulinello Suino Nero dei Nebrodi" (Sicilian pig) is an indigenous pig that in habited from ancient time in Sicily.White pigs were brought in from the mainland of Italy at the time when production efficiency was demanded, and it was endangered by extinction ten years ago. Some Sicilian pigs were survived as semi-wild, and the value of these Sicilian pigs were re-recognized. "Nebridee Black Pork Association" began to protect and manage, up to the present. Sicilian pigs are not crossbreeded. The pigs are fatten in the natural envirnment as much as possible. Giving birth in the cave in the mountains except cold season, and the traditional form of eating freely and growing up is kept. They have spontaneously growing nuts, onions, herbs etc. naturally growen in the pasture. Sicilian pigs fatten freely and naturally raised, have a peculiar flavor of pork that is totally different from crossbreeding pig. The authentic texture of pork and good taste melting sweet fat are non-comparative with them!

"Mulinello Suino Nero dei Nebrodi" (Sicilian pig) is an indigenous pig that in habited from ancient time in Sicily.White pigs were brought in from the mainland of Italy at the time when production efficiency was demanded, and it was endangered by extinction ten years ago. Some Sicilian pigs were survived as semi-wild, and the value of these Sicilian pigs were re-recognized. "Nebridee Black Pork Association" began to protect and manage, up to the present. Sicilian pigs are not crossbreeded. The pigs are fatten in the natural envirnment as much as possible. Giving birth in the cave in the mountains except cold season, and the traditional form of eating freely and growing up is kept. They have spontaneously growing nuts, onions, herbs etc. naturally growen in the pasture. Sicilian pigs fatten freely and naturally raised, have a peculiar flavor of pork that is totally different from crossbreeding pig. The authentic texture of pork and good taste melting sweet fat are non-comparative with them!

"Mulinello Suino Nero dei Nebrodi" (Sicilian pig) is an indigenous pig that in habited from ancient time in Sicily.White pigs were brought in from the mainland of Italy at the time when production efficiency was demanded, and it was endangered by extinction ten years ago. Some Sicilian pigs were survived as semi-wild, and the value of these Sicilian pigs were re-recognized. "Nebridee Black Pork Association" began to protect and manage, up to the present. Sicilian pigs are not crossbreeded. The pigs are fatten in the natural envirnment as much as possible. Giving birth in the cave in the mountains except cold season, and the traditional form of eating freely and growing up is kept. They have spontaneously growing nuts, onions, herbs etc. naturally growen in the pasture. Sicilian pigs fatten freely and naturally raised, have a peculiar flavor of pork that is totally different from crossbreeding pig. The authentic texture of pork and good taste melting sweet fat are non-comparative with them!

A rare pork certified as Hungarian national treasure, “Mangalica Pork” is a gourmet pork which has rich lean tissue and marbling. Mangalica Pork has thick crimp like sheep so that they are grazed freely even in cold winter. Abundant amount of exercise make its meat fiber softend. Its fat is melty and plain.

A rare pork certified as Hungarian national treasure, “Mangalica Pork” is a gourmet pork which has rich lean tissue and marbling. Mangalica Pork has thick crimp like sheep so that they are grazed freely even in cold winter. Abundant amount of exercise make its meat fiber softend. Its fat is melty and plain.

A rare pork certified as Hungarian national treasure, “Mangalica Pork” is a gourmet pork which has rich lean tissue and marbling. Mangalica Pork has thick crimp like sheep so that they are grazed freely even in cold winter. Abundant amount of exercise make its meat fiber softend. Its fat is melty and plain.

• About Mangalica Pig