What is a black pig?
Many times the salami we had been offered was proudly claimed to be from the black pigs of the Nebrodi, the mountain range found behind Capo d’Orlando extending towards Etna.
I still had not seen a black pig and was determined to, so we headed to Sinagra, home of the Fratelli Borrello and their Trattoria Borello.
As well as raising black pigs and making their own salami, they also produce provolo and ricotta cheeses.
Dinner that night was a showcase of their produce.
Proscuitto was finely cut as required

Selection of salami, proscuitto, lard from the black pig and cheeses.

Baked ricotta and deep fried mushrooms.

Baked cheese

Funghi are also found in the Nebrodi mountains and home made pasta with funghi appeared as our first course
Main course can be picked from the meat on display. Baby lamb chops, black pork cutlets, black pork sausages and involtini are grilled by Franco on the open fire.


Nonna’s almond biscuits and a bottle of almond wine are then bought to the table
As a member of the Slow Food movement in the area, Franco is proud that all the produce is made by the family, so we made arrangements with him to see the pigs the next morning.
The shop attached to the trattoria was open. The cheeses were tempting.


It was then off to the oak forest to see where the black pigs are kept. Here they can feed on the acorns as well as food supplements. They are usually killed before they reach one year.
Pregnant sows are separated from the males as they can kill the babies when they are born.





The conical shaped huts are used by the sows to keep the babies warm when they deliver.
I’m glad we visited the farm after dinner!