“Il Borbone” Boneless Pork Loin – Abruzzo Black Pig S/V (Vacuum Packed)

Ventricina in jar is a traditional specialty of Abruzzo’s norcineria reinterpreted, in a modern way by Centro Carne, made from a noble base: lean meat and lard from Suino Nero d’Abruzzo, a rustic breed raised semi-wild, without industrial feeding or forced growth.Crafted by hand with a coarse grind, seasoned with salt, sweet and spicy pepper, garlic, and natural spices, it is packed cold and aged directly in glass to preserve the authentic aroma and character of the region.

The Nostrano Salami from Suino Nero d’Abruzzo is a high-end cured meat, artisanally produced with pork sourced exclusively from the Suino Nero d’Abruzzo, an indigenous breed raised in semi-wild conditions using sustainable methods. This salami embodies local tradition, biodiversity, and artisanal craftsmanship, designed for the most demanding B2B market — delicatessens, wine shops, restaurants, and retailers of premium products.

The Sausage in Jar from Suino Nero d’Abruzzo is a fine gastronomic specialty, made with pork sourced exclusively from the Suino Nero d’Abruzzo, an indigenous breed raised in semi-wild conditions. After a short natural curing period, the sausage is cut into pieces and preserved in seed oil, following the ancient rural Abruzzese tradition.Un prodotto che unisce materia prima di eccellenza, artigianalità vera e gusto intenso. Il profumo è fragrante e speziato, il sapore è pieno, rotondo con le tipiche note rustiche e dolci del Suino Nero.

The whole ham from Abruzzo Black Pork is a long-aged cured meat, made from fresh bone-in ham obtained exclusively from semi-free-range Nero d’Abruzzo pigs. This native, slow-growing breed gives the product high intramuscular marbling, a compact texture, and a unique organoleptic profile with complex, lingering aromas.The ham is dry-salted, manually massaged with sea salt and natural spices, then left to rest in refrigerated rooms to promote gradual absorption and dehydration. It is followed by a natural aging period of at least 18 months, during which the ham develops its characteristic outer crust, the sweetness of the meat, and the maturation of its noble fat—one of the distinctive traits of this breed.The product is available whole with bone or deboned, pressed, and vacuum-packed upon request.Technical data:Raw material: Nero d’Abruzzo pork, fresh ham with rindProcessing: Traditional dry salting, natural aging ≥18 months

Abruzzo Black Pork Belly comes exclusively from Nero d’Abruzzo pigs raised in extensive or semi-free-range systems, fed a natural diet, and bred according to traditional farming standards.Processing involves manual dry salting, seasoning with black pepper, garlic, and natural spices, followed by a drying and natural aging period in ventilated rooms for a minimum of 60–90 days. The pancetta appears marbled, tender, and compact, with a perfect balance between lean and fat parts. When sliced, it releases sweet, aromatic, and intense notes typical of meats from native pig breeds.Technical specifications:Raw material: Nero d’Abruzzo pork (Italian origin, certified supply chain)Anatomical cut: Ventral region, with or without rind

The Loin (Capocollo) of Abruzzo Black Pig is an artisanal specialty made from premium meat of pigs raised semi-free-range in Abruzzo.
Processed according to ancient norcineria techniques and naturally aged, it is distinguished by its compact texture, aromatic fragrance, and delicate yet lingering flavor.Ideal for delicatessens, gourmet restaurants, and specialty retailers, our loin is available whole or in vacuum-packed portions to ensure optimal preservation and maximum slicing yield.✅ Certified Abruzzo Black Pig ✅ Artisanal processing and slow aging ✅ High gastronomic value product for food service and retail

Whole Black Abruzzo Pork Jowl – Artisan Excellence for the Ho.Re.Ca. Sector Distribution SectorsDiscover our Whole Black Abruzzo Pork Jowl, a premium product dedicated to professionals in the food industry. Handcrafted using traditional methods, it is slowly aged to enhance the intense flavor and distinctive marbling typical of this native breed.Perfect for gourmet restaurants, delicatessens, specialty butcher shops, and distributors, our guanciale is available in whole and half vacuum-packed formats, ideal for ensuring freshness and convenience in storage.✅ 100% Italian meat ✅ Black Abruzzo breed raised in free-range conditions ✅ Suitable for high-quality culinary preparationsContact us for reserved price lists, B2B orders, and professional sampling.

Cured dry-aged deli meat – High quality from semi-free-range native pigs The Culatta di Suino Nero d’Abruzzo is an artisanal premium cured meat, obtained from the most noble part of the hind leg, separated from the fiocchetta and carefully trimmed boneless and rindless, while preserving its natural fat layer. This outer covering promotes slow aging and gives the meat exceptional tenderness and smoothness when sliced.Produced exclusively from native Nero d’Abruzzo pigs, raised in wide open spaces and fed with local grains, legumes, and acorns, the culatta stands out for:a complex and lingering aromanatural marblinga balanced sweet and savory aromacompact and fine grainA product intended for gourmet dining, specialty delicatessens, export of Italian excellences, and high-end gastronomy.