Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork PDF Print E-mail

The origins of the pig may be lost in the mists of time. In Etruscan times, the first forms of breeding already appeared and, with the subsequent barbarian invasions, the pig became one of the most important resources of every village.

In the Middle Ages, pig grazing was especially important, to the point that woodlands were measured according to their capacity to feed pigs, rather than based on their surface area.

Over the centuries, pig breeding and the consumption of pork products became increasingly important and even triumphant during the Renaissance, with the development of the culinary arts and the appearance of pork in the most sumptuous banquets, as well as the first food laboratories and the first delicatessens, which appeared in the 19th century.

In Umbria, pork was the main ingredient of the local cuisine, representing an unequalled traditional continuity. Still today, many families celebrate the day in which the pig is killed and the meat is processed.  According to the old mediaeval custom, after killing the pig, everyone gathered together to eat it and the spare ribs were cooked (roasted or in sauce, used to season the pasta), as well as fresh steaks.

Every part of the pig was used, starting from the suet, which was melted over a moderate heat and purified, making an excellent lard for certain types of frying, to the production of numerous cold cuts, which will be described in the second part of this booklet.


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