The Black Parma pig, or Nera Parmigiana, was the most widespread breed of pig in Emilia before the introduction of the Large White.
italian pronunciation: /ne-ra par-mi-gia-na/
Benedetta Spigaroli, of the Antica Corte Pallavicina, tells the fascinating story of the loss and rediscovery of the Black Parmigiana breed, the main ingredient of Culatello di Zibello.
Gourm.itpedia 