The Black Pig meats are characterized by the original black pigment on the skin, obtained from a patented production process. Different organoleptic properties: oleic acid > 40%; rich in Omega3, 6 and 9, low levels of triglycerides and cholesterol LDL; low presence of arachinodic acid; elevated gamma globulin levels (index of animal welfare), low level of oxidation and orange felling of fats; iron, zinc, phosphorus, selenium and magnesium; vitamins B1, B2, D.

The meats are matured for at least 7 days, before being packaged in the innovative skin tray, which preserves its shelf life for a long time. Recommended and certifed by prestigious Italian Universities for their beneficial properties.