![]() | |
Conservation status | FAO (2007): endangered [1] |
---|---|
Other names |
|
Country of origin | Sicily, Italy |
Traits | |
Weight |
|
Notes | |
Breed standard | |
|
The Nero Siciliano is a breed of domestic pig from the Mediterranean island of Sicily, in southern Italy. It is raised mainly in the province of Messina, particularly in the Monti Nebrodi. [2] For this reason it is often known as the Nero dei Nebrodi; it may also be called Nero delle Madonie or Nero dell'Etna, [3] for its association with the Madonie mountains and mount Etna respectively. It is one of the six autochthonous pig breeds recognised by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture and forestry. [4]
A herdbook was established in 2001, [5] and is kept by the Associazione Nazionale Allevatori Suini, the Italian national association of pig breeders. At the end of 2012 there were 3,642 pigs registered. [6]
The Nero Siciliano is raised both for fresh meat and for salumi. Animals for direct consumption are usually slaughtered at 6–7 months, at a weight of 60–70 kg (130–150 lb), while those for the production of preserved meats are usually slaughtered at 10–11 months, when they weigh 110–120 kg (240–260 lb). [2] [7] The principal salumi are the Salame Sant'Angelo, which has IGP status, and Prosciutto di Suino Nero dei Nebrodi; capocollo, guanciale, and coppa are also produced. [2]