Remove the shoulder from a suckling black pig of the Nebrodi, weighing no more than 45 kilos. Bone it but leave the shinbone attached. Marinate the shoulder in red wine. Season it with salt and pepper and stuff it with Pecorino cheese, carrots and shelled Bronte pistachios. Tie the shoulder with kitchen string, wrap it in oven-proof paper and place it in a roasting pan on a bed of coarsely chopped carrots, celery and onion. Baste with the wine of the marinade. Roast the shoulder at a temperature of no more than 80° C. for about 6 hours (depending upon the weight of the meat). When the shoulder has cooked, pass the vegetables on the bottom of the pan through a sieve, cook the purée down and use it as a sauce to accompany the shoulder cut in slices (it is more “scenographic” to carve the meat at the table).
The black hog of the Nebrodi is one of the five native breeds currently found in Italy. The four others are the Cinta Senese, the Casertana, the Bruna Romana and the Calabrese.
Recipe from Chef Ristorante L’Antica Filanda – Galati Mamertino (Messina)