Meat
Nero Siciliano
B tier
Nero Siciliano is an autochthonous black pig of Sicily, reared mainly in the north-eastern Nebrodi and Madonie mountain systems under extensive and semi-extensive regimes. Medium-framed with dark skin and hair, strong foraging ability, and a reputation for high-quality fat and flavourful lean, it is one of the six native pig breeds officially recognised by the Italian ministry of agriculture. Culinary use focuses on fresh mountain pork, cured salumi, sausages, and slow-cooked dishes that showcase outdoor finishing on acorns, chestnuts, and pasture. Limited population size keeps Nero Siciliano in the premium and conservation segment rather than bulk supply, with restaurants and artisanal curers seeking its dark, aromatic meat.
Also known as: Nero Siciliano, Nero dei Nebrodi (related local usage)
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Characteristics
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Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Black pigs in Sicily are linked in local tradition to ancient Mediterranean husbandry, including Carthaginian-period livestock culture on the island.
Mountain free-range systems in the Nebrodi and related ranges maintained dark Sicilian pigs for household meat and fat.
Post-war industrialisation and imported lean breeds sharply reduced pure Nero Siciliano numbers across Sicily.
ANAS conservation programmes formally included Nero Siciliano among Italy’s recognised autochthonous pig breeds.
Nebrodi black pig products and mountain tourism renewed demand for extensive Nero Siciliano pork and salumi.
Ongoing pedigree recording and niche marketing supported a small but stable endangered breeding population.