The Nero Siciliano is a breed of domestic pig from the Mediterranean island of Sicily, in southern Italy.

It is one of the six autochthonous pig breeds recognised by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture and forestry.

[4] A herdbook was established in 2001,[5] and is kept by the Associazione Nazionale Allevatori Suini, the Italian national association of pig breeders.

Animals for direct consumption are usually slaughtered at 6–7 months, at a weight of 60–70 kg (130–150 lb), while those for the production of preserved meats are usually slaughtered at 10–11 months, when they weigh 110–120 kg (240–260 lb).

[2][7] The principal salumi are the Salame Sant'Angelo, which has IGP status, and Prosciutto di Suino Nero dei Nebrodi; capocollo, guanciale, and coppa are also produced.