Nero dei Nebrodi, an extremely tender version
«The main point to highlight in this dish is the preparation and the cooking of the pork – Ciccio Sultano emphasises. The process starts by blast chilling the meat at minus forty degrees; then we move to a “bath” of water, salt, sugar and herbs to finish with the ageing in the fridge for about ten days. Only through this method, the Nero dei Nebrodi becomes extremely tender».
The recipe is then completed with a purée of Ispica igp carrots and bitter herbs, and, as the final touch, we pour the pork glaze over it.
The dish is paired with Vigna San Francesco 2014, Cabernet Sauvignon from Tasca d’Almerita Regaleali estate.
Photo credit: Giuseppe Bornò.
Ciccio Sultano
A practical mind
