The meat of the Nebrodi blacksuino is the main ingredient in this sauce that is customarily prepared on Sundays in the towns at the foot of Mount Etna. The Santoro recipe follows tradition: eggplant, peas, onion, tomato puree and red wine. A condiment for tasty pasta dishes.
Ingredients: tomato puree, Nebrodi black pig 11%, eggplant, sunflower oil, peas, onion, salt, red wine, sugar, extra virgin olive oil, garlic, black pepper. May contain traces of fish, milk and nuts.
Net weight: 180g
Storage Methods: Store out of direct light and away from heat sources. After opening, store in the refrigerator and consume within a few days.
MAKE YOUR DISH UNIQUE
Over low heat and with a bay leaf
Linguine is the ideal pasta format for a quick first course with all the flavor of the ready-made Nebrodi black pork sauce. To bring out all the flavors, we recommend heating the sauce over low heat while the pasta is cooking. Want to add a personal touch? Combine a bay leaf in the pan for a couple of minutes.
A meat with intense flavor
The Nebrodi black pig is a breed raised in the wild and semi-wild state in Sicily since ancient times. Its diet, consisting mainly of acorns and chestnuts, gives its meat its characteristic dark color and strong flavor. We treat this ingredient with respect, grinding it without the aid of thickeners.
Sunday gravy, ready for you
This traditional Sicilian recipe combines fine Nebrodi black pork with the best ingredients of Mediterranean cuisine: eggplant, tomato puree, peas, extra virgin olive oil and red wine. In the homes at the foot of Mount Etna, this is the quintessential Sunday gravy. It is now ready for your pasta dishes.
