Black Pig Salami of Parma
Black Pig Salami of Parma
The rediscovery of a culinary delight and the importance of Biodiversity.
The Black Pig Salami of Parma is a product that comes from the use of a prized breed of pigs: the black pig of Parma. It is part of the Iberian strain with a strong aptitude for grazing.
The farming of Parma dates back to the Middle Ages when swineherds used to lead pigs into oak forests in search of acorns as nourishment.
Our Salami stems from the collaboration with a farm in the hills of Parma - therefore local - which raises this breed outdoors and organically, feeding it with company cereals.
This irregularshaped deli meat is obtained from a paste of meat of the black pig breed of Parma, stuffed in natural guts and tied by hand.
When sliced, the Black Pig Salami of Parma appears deep red, soft pieces of lard with pleasant, tasty texture on the palate thanks to the absence of flour, thickeners and sugar.
It is called the salami of the ancient times.
The Black Pig Salami of Parma is a product that comes from the use of a prized breed of pigs: the black pig of Parma. It is part of the Iberian strain with a strong aptitude for grazing.
The farming of Parma dates back to the Middle Ages when swineherds used to lead pigs into oak forests in search of acorns as nourishment.
Our Salami stems from the collaboration with a farm in the hills of Parma - therefore local - which raises this breed outdoors and organically, feeding it with company cereals.
This irregularshaped deli meat is obtained from a paste of meat of the black pig breed of Parma, stuffed in natural guts and tied by hand.
When sliced, the Black Pig Salami of Parma appears deep red, soft pieces of lard with pleasant, tasty texture on the palate thanks to the absence of flour, thickeners and sugar.
It is called the salami of the ancient times.
