Salame Sant'Angelo

The meat is exclusively sourced from local black pigs raised in Sicily, which naturally possess a sweeter and more nuanced fat content. Additionally, it is traditionally seasoned simply with salt and whole black peppercorns, allowing the quality of the pork to shine.

To legally bear the IGP (Indicazione Geografica Protetta) seal, the entire production process must take place in the municipality of Sant'Angelo di Brolo. It also must be cured utilizing the natural breezes of the surrounding Nebrodi mountains in Sicily.

To best appreciate its delicate texture and flavor, it is highly recommended to slice it thinly by hand rather than with a machine. It is traditionally served as part of an antipasto platter alongside sharp pecorino cheese and crusty bread.

The curing process for Salame Sant'Angelo typically takes a minimum of 30 days, depending on the specific thickness of the sausage. The unique microclimate of the Nebrodi area helps facilitate this slow, natural drying process.