Neapolitan Pelatello (or Nero Casertano) is a wild black pig which lives in the valley of the Fortore river between Campania, Molise and Puglia and grazes freely feeding on roots, berries, acorns and chestnuts. It is a native breed, very ancient and almost unknown, which is part of the six Italian pig breeds in danger of extinction (Casertana, Cinta Senese, Calabrese, Sarda, Siciliana, Mora Romagnola) due to their little populations and understimation of their products. 
Nero del Fortore is a new project born in Baselice, Benevento province, where unspoiled nature and the calcareous Apennine Mountains generate large forest areas full of oaks, pines, poplars and chestnuts, where Nero del Fortore’s farms are located. They respect ethological habits of animals, giving birth from 4 to 10 little pigs at most, avoiding unjustified suffering. 
Salami (cured meats) are the leading products: they are made according to the “Campania” butchery tradition, butchering just purebred pigs. 
Pelatello meat, expecially the fat, give the feeling of an intense and ancient flavor and it has a marbling that melts to the palate. Moreover, it has a significant organoleptic value: according to a nutritional point of view, a study by the Federico II University of Naples has shown that the fat of Nero del Fortore pig has values very similar to extra virgin olive oil. Moreover, the farming system adopted would have a positive effect on the polyunsaturated fatty acids (Omega3) which have undoubted abilities to reduce some cardiovascular diseases.