The wild pig is at the base of the traditional pork-butchery, characterized by its strong and typified savours. In the chestnut groves of mountain, the pigs are nourished during several weeks with the fallen fruits with ground until “will tumbera” (demolition). It is still with artisanal methods that one obtains the prisuttu (ham), the coppa (spine), the lonzu (net), the panzetta (chest)…
Put at salt, these pieces are then de-salted, dried, rubbed with red pepper and spices. Refining can last two years for hams. Let us not forget to mention the famous figatelli, kinds of U-shaped sausages, made with the liver and the fat of the cheek of the pig… Roasted or believed, they are tasted in winter. Lastly, from succulent pots of woodcock, from starling or wild boar come to supplement this enticing stall of pork-butchery.
For the ray of curiosities, it is necessary to taste the CABRI cooked with the furnace, the dish of Christmas par excellence.
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