Sicilian black pig salami is a real jewel of Nebrodi, produced by Guidara. It is obtained from fresh meat of black pigs that are bred in the mountain areas of Nebrodi. The animal lives almost exclusively in the wild, feeding on grass, acorns and fruits from wild plants. The half-carcasses used are de-boned and cut by hand by the point of a knife. Since it is stuffed into natural pork casings (gently), this product takes on an irregular cylindrical shape, and thanks to the natural maturing process of about 30 days, a whitish outer layer develops, which is typical of this sausage.

How to eat it:
The black piglet salami should be cut with a knife with a smooth blade; it has an extraordinary and inimitable taste, due mainly to the influence of the particular microclimate of the valley on the seasoning, but also to the balanced presence of salt and pepper that contribute to the enrichment of the flavor of this sausage.
It can be matched with young, sweet, medium bodied and fruity red wines.