SHARRYLAND
Palermiti - The Black Pig of the Serres
From a local livestock peculiarity to a real tourist attraction
Where is
When an irresistible aroma pervades the air...
On the summer calendar of the town of Palermiti for a few years now, the Sagra del maialino nero (Festival of the Black Pig) has also carved out a space, a gastronomic event that celebrates the recovery of this ancient Apennine breed of pig. Highlight of the evening, a pasta with meat sauce quite different from the all too ubiquitous Bolognese recipe.
The Serre pig, black bristle and rustic disposition
Breeders speak of the Apulo-Calabrese breed and incense its qualities of adaptation to the Calabrian mountains and its exceptional yield especially in terms of charcuterie. Maialino nero is the affectionate way locals refer to this small-to-medium sized pig with robust black bristles that take on a mane shape in the dorsal-lumbar region.
En plein air, the enviable life of the black piglet
Very hardy, the Black Calabrian is adapted tooutdoor breeding by feeding on acorns, chestnuts, tubers and roots available in the wooded areas where it is raised. After a long period of decline, the breed is experiencing a slow recovery thanks to a number of small family farms, which also often process its meat.
Sausage, soppressata, capocollo, etc., charcuterie sublimation
The most popular delicatessen products are soppressata, processed from fine cuts with a distinctive slice, and capocollo, unmistakable for its eye-catching vein of fat. Less well known, but not to be missed for an experience that can be said to be complete, is 'nduja, a kind of soft, spicy salami, and even more unique, sanguinaccio, credited to desserts for the addition of cocoa.
Enter the Map of Italy's Undiscovered Wonders and find treasures where you least expect it... Inspire, Recommend, Share...
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Enter the Map of Italy's Undiscovered Wonders and find treasures where you least expect it... Inspire, Recommend, Share...
