Nero Siciliano Pig

The Nero Siciliano pig is a strain of pig that’s also referred to as Nero di Nebrodi, Nero Delle Madonie, and Nero dell’ Etna. It is in southern Italy, in the southern island of Sicily.

It is frequently referred to as the Nero di Nebrodi since it is increased in the province of Messina in the Monti Nebrodi.

And because of its affiliation with Mount Etna and the Madonie mountains, it might be known as Nero Delle Madonie or Nero dell’ Etna respectively.

Nero Siciliano Pig Characteristics

The Nero Siciliano pig is a productive breed. It’s increased for fresh meat production and for both salumi.

The animal is usually slaughtered at 6-7 weeks of age when it weighs around 60-70 kg. If they reach about 110-120 kg of body fat However, the animals that are used for preserved meat production are slaughtered in the 10-11 months of age.

Nero Siciliano pig is a medium to the large creature. It is black in coloration.

Elderly boars on typical weight around 330 kg. And the typical bodyweight of the sows is around 290 kg.

At the entire year of 2001, the Associazione Nazionale Allevatori Suini, pig breeders’ Italian national institution was established and keeps a herdbook for its strain.

The Nero Siciliano pig is one of the six autochthonous pig breeds recognized from the Ministero Delle Politiche Agricole Alimentari e Forestali, the Italian Ministry of agriculture and forestry. There were about 3,642 pigs registered at the end of 2012.

Nero Siciliano Pig Breed Information

Breed NameNero Siciliano
Other NameNero dei Nebrodi, Nero delle Madonie and Nero dell’Etna
Special NotesUsed for both salumi and fresh meat, slaughtered at the age of 6-7 months
Breed SizeMedium to large
Weight
Boars
Around 330 kg
SowsAround 290 kg
Climate ToleranceNative climates
ColorMainly black
RarityEndangered
Country/Place of OriginItaly
See also  Yokohama Chicken Characteristics