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September Special: Prosciutto di Suino Nero dei Nebrodi

1/9/2018

Here at Obicà, September is the time for one of the most beloved specials of the month, an Obicà classic that every year makes more pleasant the return from vacation: the Prosciutto di Suino Nero dei Nebrodi.


Come and enjoy this fine Sicilian Black Pig Ham, paired with Figs, in three special dishes: Mozzarella with Ham and Figs; the Insalata with Ham, Figs and Burrata; the Pizza with Ham, Figs and Stracciatella.


Want to know more about the Nebrodi Black Pig?

Mozzarella, Prosciutto di Suino Nero dei Nebrodi e Fichi


In North-Eastern Sicily

The history of this pig is linked to the territory where it is bred, the Nebrodi Mountains Park in the provinces of Enna and Messina.

Thanks to their rich vegetation and humid environment, the Nebrodi are the ideal place for the growth of a flora and fauna with no equals in Italy.


A thousand-year history

In this land with breathtaking views, the Black Pig has been bred for centuries: already in the 2nd century BC there are references of pig breeding in Sicily, which then developed in the Middle Ages and also during the Arab domination on the island (despite the religious restrictions on pigs consumption).

In past decades, the breed has been at risk of extinction, a danger avoided through a slow and gradual recovery. Today the products with Black Pig are mainly intended for family consumption and they rarely reach the market.

Pizza Prosciutto di Suino Nero dei Nebrodi e Fichi


A very rare pig

With small size and dark coat, the Black Pigs are raised in wild and semi-wild conditions in the Nebrodi woods.

The pig is mainly fed with natural pasture, integrated only in some months of the year (the hottest and the coldest ones) with cereals and legumes from Sicilian crops. This nutrition gives the pig meat unique aromas and flavors.


Fine cured meat

Similar in some aspects to Spanish patanegra, this pig is unique thanks to the marbling of its meat, the abundant presence of fat that gives it sapidity and softness.

Also consumed fresh, the Black Pig meat is even better when cured, giving us products with an intense and persistent taste.

The Black Pig is the basis of the cured meat production in Sicily: salami, sausages, capocolli, pancetta and the delicious Prosciutto we offer you in September.

And now, you just have to come and try this Sicilian excellence at your favorite Obicà: BOOK NOW!

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