Cheek or “Buccularu” from the Black Pig

From amatriciana to hot bread croutons: the cheek or “buccularu” of Suino Nero dei Nebrodi, the authority of tradition!

The Nebrodi Mountains are a land of shepherds and cowherds, and in the past especially in transhumance these young men did not return home. Then, in their sack next to the wine they put a piece of Black Pig Nebrodi cheek. Easy to preserve and very nutritious salami.

We obtain this specialty from the cheek or jaw of the Nebrodi Black Pig. It has the shape of a triangle, and even today at the ends it has the twine for seasoning.

Why? Because according to the culinary tradition of the Nebrodi it was seasoned hanging from the roof. The 75 days seasoning gives the product a really tasty savour. The tanning of pepper and wild fennel are used to flavour the product.

As I told you before it is a very tasty and versatile ingredient. There are many uses in the kitchen.

Well of course our Nebrodi black pig cheek can be used in amatriciana pasta. Would you like to know a better recipe? Spaghetti broad beans and bacon … or better artichokes and bacon.

What about using it with fish? Try it with swordfish or shrimps! Mixing ‘sea and mountain’ is the better thing for your palate.

TASTE-SMELL EXAM 

Appearance: Piece of meat from the pig’s cheek, pear shaped with a rind on the lower surface.

Consistency: Appearance when cut: white with evidence of lean pink meat.

Weight: Varies from 1.2 to 2.4 Kg

Taste: The taste is savoury but not salty and has a very fragrant aftertaste

Aroma: Intense and spicy

Trivia: Its name is derived from the dialect word “Buccularu “ meaning check of the pig.