Agostino La Paisanella

Who I am

La Paisanella is a family-run butcher, butchery and dairy, managed by the Agostino family . In the heart of the mountains Nebrodi in Mirto (Me) , has specialized over the years in the processing of meat of black pig , a breed of pig native which was in danger of extinction and which has now become a Slow Food Presidium .

Sebastiano , Luisa and Pina Agostino with their constant research and study of butchery and their ten-year experience of breeders and butchers have contributed to the protection and to repopulation of this precious animal , loved and appreciated today by every gourmand.

History

Thanks to a project wanted by the Region of Sicily for the revaluation of the Black Pig of the Nebrodi and a partnership with the University of science and food technology of Parma, the family Agostino learned the traditional Emilian norcineria techniques and applied them to raised and slaughtered meats on the Nebrodi, as tradition teaches.

The result is hams and cured meats of rare goodness , which express all the aromatic notes of the forest and are
enriched with seasoning in a c door in natural stone , refined according to the delicate Emilian technique but which are enriched with copious and soft fat typical of suckling pig nebroideo .

Today Sebastiano's children , Luisa and Pina Agostino work in the company together with their parents and uncles and are preparing to become the third generation of interpreters of the territory and of meat of the precious pig.