Tasting 

The Black Pig of Abruzzo and Its Cured Meats 

Cheeses from Abruzzo: the Authentic Taste of Tradition

Olive Ascolane

The Black Pig of Abruzzo is an ancient native breed, rediscovered and revalued in recent decades. It is known for its dark coat and ability to live semi-wild in the woodlands of the Abruzzo. Its natural diet, based on acorns, roots, and wild herbs, gives its meat an intense and authentic flavor.

The cured meats made from the Black Pig stand out for:

• a balanced distribution of fat within the meat,

• a rich yet delicate flavor,

• traditional slow aging and the use of local spices.

They represent a rural tradition that combines respect for the animal with culinary expertise.

In this tasting, we present two traditional cheeses, both handcrafted in Ancarano.

• Abruzzian pecorino is a matured cheese made from local sheep's milk. It has a strong, slightly spicy flavor, with intense aromas from long aging and the animals' natural diet. It reflects the deep-rooted pastoral tradition of Abruzzo.

• Abruzzian cow's milk cheese, milder in taste, is made from fresh milk from a small local farm. It has a soft texture and it's a littele bit sweeter than the Abruzzian pecorino.

Two different flavors, both deeply connected to the land and to the artisanal care behind their production.

Olive ascolane are a classic specialty from Ascoli Piceno. They delight with their golden, crispy coating and savory, tender filling .

These olives are made by pitting large green DOP 'Ascolana Tenera' olives, stuffing them with a mixture of minced beef, pork, and sometimes chicken, combined with a soffritto of celery, carrot, and onion, Parmesan cheese, egg, and seasonings like nutmeg and lemon zest. After breading (flour, egg, breadcrumbs), they are deep-fried until crispy on the outside and juicy inside .