The black pig ham is obtained from pigs reared extensively seeds, in so-called "open air", fed on acorns and fodder essences that confer the typical organoleptic characteristics. Characteristic with leg elongated with peripheral fat fairly obvious

The ham is prepared with the thighs of black pig Nebrodi and subjected to a process of dry salted in the natural environment or an air conditioned according to season. Followed by a step of curing. in natural environments constructed in sandstone and mortar of earth (Catoj) suitable for temperature and humidity, for a period between 18 and 36 months.

Once opened, the cold cut goes stored at room temperature wrapped in a cotton cloth or in the refrigerator in the fruit department in this case before consumption is taken off the time needed to reach room temperature.