Black Pig’s cured meats are characterized by the original black pigment on the skin, obtained from a patendetd production process.
Meats are processed following the tradition and flavoured with natural spices and aromatic herbs. The long seasoning guarantees unique taste and flavors.
The king of the Black Pig cured meats line, IS THE ONLY BLACK HAM IN THE WORLD.
Its intense flavor and unique taste are given by the quality of the raw materials and by the seasoning, that lasts at least 24 months.
Madeo’s signature is the Calabrian chili pepper paste
High quality cooked ham, with natural saltern, cooked inside a cloth to preserve the original black pigment.
The heart of the ham, the noblest and tastiest part.
Seasoning in net for at least 7 months.
Capocollo is a combination of flavors, the sweet and the salty ones.
Massaged by hand and flavored with salt and black Seasoned for at least 100 days.
“Fior di lardo” (loin and lard) is the highlight of black pig line.
Salted by hand and slowly flavored with spices, seasoned for at least 100 days.
With its perfect mix between fat and lean, black pig belly has a delicate and sweet taste.
Flavored with black pepper and seasoned for 90 days.
White, scented, our black pig lard is salted by hand, flavored with aromatic herbs and seasoned for at least 100 days.
The cheek is a traditional cut with a triangle shape.
Flavored with local spices. Seasoned for at least 60 days.
The excellence of calabrian tradition.
Red, spicy, stuffed into natural casings and hand-tied .
‘Nduja is seasoned for 60 days, Salsiccia for 45 days.
Salami: the noble meat of the black pig, flavored with salt and black pepper. With natural casing and seasoned for at least 60 days.
Strolghino: lean meats from the leg, flavored with salt, garlic, wine and black pepper. Seasoned for at least 30 days.
Salami Sticks: little snacks of sweet salami seasoned for 20 days.
Rolled belly, tied by hand with natural string, lightly smoked and slowly cooked.