Traditional Pork

 

 

Nebrodi black pork

 

 

Traditional pork charcuterie

 

 

SICILIAN BLACK PORK CHARCUTERIE

 

 

High-level quality control in compliance with regulations and national and international standards

AZIENDA AGRICOLA MULINELLO S.r.l. is the model for the management and production system of Mediterranean light butcher’s pig. It was the first company to select this type of animal, which is mainly bred in Southern Italy, obtaining results of significant genetic importance. Our company is characterised in Sicily for its exclusive processing of the fine portioned meat of the Nebrodi Black Pig for large-scale distribution and high-quality catering.

 

LAUNCHING THE NEW “RISTOPIG”

the ideal place where to experience Azienda Mulinello products.

Azienda Agricola Mulinello

 

 

 

Innovation and quality in the processing of the fine portioned meat of the Nebrodi Black Pig for large-scale distribution and high-quality catering.

AZIENDA AGRICOLA MULINELLO boasts a closed cycle pig farm with animals from 110 to 120 kilos, born and raised in Sicily, its own slaughterhouse, a laboratory for the processing of meat and a sausage factory for the production of sausages with natural casings tied entirely by hand.

  • Genetic improvement
  • Food from exclusively vegetable origin
  • Environments designed to guarantee the animals’ well-being
  • Research for total quality

COMPANY TARGETS ACHIEVED

Genetic improvement to obtain a balance between the amount of fat and lean meat of the animals in order to guarantee high quality of the end product.

Through market studies and constant research, we have gradually obtained the ideal pig genotype to meet market demands.

As a result of painstaking selection, the Company has established a nucleus of breeding with selections of the highest genealogy.

Careful feeding according to nutritional and palatability needs with exclusively vegetable origin animal feed.

Environments designed to guarantee the animals’ well-being.

Research of total quality within our own breeding and slaughtering structure, as a result of two important factors: sow productivity and meat quality. Using an entirely computerised management policy, we have chosen to pursue meat tracking and tracing so that the animal is identified from the moment of slaughter and at each stage of processing until the finished product with an identification code/lot.