The black pig that grazed the lands of Parma during the Roman Empire is an indigenous breed, characterized by its black coat and long wattles.
Semi-wild farming, combined with a unique diet based on sweet acorns from oak trees, tubers, roots, and organic material from the grassy soil, gives the meat a distinctive flavor and unique characteristics.
This positively affects the meat’s savoriness and juiciness, making it redder and tastier than other pork. The fat is less dense and more fluid, making it very pleasing to the palate. The marbling of fat in the lean parts gives the product a unique sweetness and tenderness.
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Gluten-free, Dairy-free, Minimum aging 24 months.
Black pig leg
Sea salt
Energy: 267Kcal/1113kJ
Fat: 18g
of which saturated fatty acids: 6.1g
Carbohydrates: 0.3g
of which sugars: 0.3g
Protein: 26g
Salt (NaCl): 4.4g
Storage Instructions: Store at a maximum temperature of +7°C.
Net Weight: 60g
CE Identification Mark: IT D1A5S CE
Origin: ITALY
Data sheet
The black pig that grazed the lands of Parma during the Roman Empire is an indigenous breed, characterized by its black coat and long wattles.
Semi-wild farming, combined with a unique diet based on sweet acorns from oak trees, tubers, roots, and organic material from the grassy soil, gives the meat a distinctive flavor and unique characteristics.
This positively affects the meat’s savoriness and juiciness, making it redder and tastier than other pork. The fat is less dense and more fluid, making it very pleasing to the palate. The marbling of fat in the lean parts gives the product a unique sweetness and tenderness.
