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Sicilian Nebrodi cheeses, such as black pig salami, constitute an important part of the local Sicilian gastronomy, and are generally identified as Provola dei Nebrodi, Maiorchino, Ragusano dop, seasoned and semi-seasoned Pecorino.
The excellence of production lies in the quality of the milk produced by local farms fed naturally in the mountainous pastures of Nebrodi.
Cheeses, like cured meats, are sold under vacuum to guarantee quality and freshness even during the trip.
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