Pasqualora Sausage from Sicilian Black Pig

Everyone knows the excellent meat of the Nebrodi black pig. The genius move by Max Castro (best butcher in Sicily and ranked among the 20 best butchers in Italy) was to bring the black pigs to Iblei, where they are raised in the wild and fed on grains, broad beans, acorns and above all, carob, which gives their meat a particular sweetness. The Pasqualora sausage, spiced with wild fennel, is a traditional product from Chiaramonte that Max Castro has successfully innovated.