Ferrari’s Nero Calabrese
Altilia (CS)
Calabrian black pig, in the semi-wild state
Ferrari’s Nero Calabrese is a rustic, hardy breed with ancient origins that was part of the archaic Calabrian diet, a cuisine rooted in peasant traditions.
Adriano Ferrari took a chance on his passion when he founded Nero Calabrese Ferrari. He had raised animals for years, from dogs to cats to birds of prey to lambs and horses, and spent his spare time researching and learning, ultimately deciding to invest in the endangered Suino Nero (black swine) breed.
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Since they’re raised in a semi-wild state, the fattening of the pigs is entirely natural: acorns, chestnuts, roots, tubers, and wild fruits–all of which abound in the Calabrian mountain undergrowth. He supplements their diet with balanced grains during unproductive forest and undergrowth periods.
The lengthy recovery plan for the breed is still ongoing, and like all organic processes, it requires time and wisdom.
We take part by featuring Ferrari’s soppressata and soft 'nduja on Capovaticano’s menu, both obtained from the artisanal treatment and processing of the meat
