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.

WITHOUT ANTIBIOTICS FROM BIRTH

RAISED OUTDOOR IN AN ANIMAL WELFARE REGIME

SOURCE OF OMEGA 3

LIMITED PRODUCTION OF HIGH QUALITY

100% SUPPLY CHAIN ​​PRODUCT

BLACK PIG HAM

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

Nero Cotto

High quality cooked ham, with natural saltern, cooked inside a cloth to preserve the original black pigment.

HEART OF THE HAM

The heart of the ham, the noblest and tastiest part.

Seasoning in net for at least 7 months.

BLACK PIG CAPOCOLLO

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.

BLACK PIG FIOR DI LARDO

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.

BLACK PIG PANCETTA

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.

BLACK PIG LARDO

White, scented, our black pig lard is salted by hand, flavored with aromatic herbs and seasoned for at least 100 days.

BLACK PIG GUANCIALE

The cheek is a traditional cut with a triangle shape.

Flavored with local spices. Seasoned for at least 60 days.

BLACK PIG 'NDUJA AND SAUSAGE

The excellence of calabrian tradition.
Red, spicy, stuffed into natural casings and hand-tied .

Nduja is seasoned for 60 days, Salsiccia for 45 days.

BLACK PIG CURED MEATS

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.

Nera Vera

Rolled belly, tied by hand with natural string, lightly smoked and slowly cooked.

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