Irpinia and Campania are intertwined issues of the pig farming culture. In every house, until a few decades ago , of rural households in the kitchen, where winter never missed the fireplace, it was enough to lift a bit 'eyes to see four different things hanging from the classic chestnut poles in blissful exposure to smoke from the fire inevitably came turned round the clock. And there was to be capped immediately eyes and nose, especially if the time was close to lunch or dinner. The smell that floods the room were so many that as soon as the landlord mentioned even a formal invitation to the table do not repeat it was done twice, and deferring any commitment, very glad we stopped for lunch or dinner, and sometimes for breakfast or afternoon snack. In short, every moment was good to taste those delicious tradition. But what is the secret? There's no secret, except to put a lot of passion and a lot of work combined with the know-how of our grandparents that we must never lose! It starts from the raw material that is from meat, which must be of pigs "who ate twice the apples," as my grandfather. It means that the piglets (suckling pig), born around Easter time, in fact, are programmed pairs to determine the number of births in that period, arrived in October, the month of apples, more than six months, then another October to more than a year and a half, that's how you get animals in tonnage duequintaliemezzo split and weighed! The texture and maturation of meat are thus essential elements for the realization of quality products. Of course a lot also depends on the diet that these animals must follow. The principle is the more varied the better. So the traditional use of feeding pigs depending on seasonal availability is the cornerstone of the success of our cold cuts. And so it is natural that in June, July and August, the feeding of wheat bran is supplemented with squash, zucchini and vegetable scraps; in September, October and November, replacing the staple food with bran flour Corn is integrated with apples, acorns and chestnuts. It continues with the "menu" fattening: Corn meal and scraps and mashed potatoes (known as mash). The key issue is the use of cooking food that are fed to pigs, because pigs have this an apparatus digestive enough "approximate" in the sense that they can not easily digest everything they eat and most of what goes into manure. Now someone will ask, but how much is all this? certainly much more than we could cost the best industrial product PDO, PGI, STP, or any other acronym you want to talk. Precisely in this lies the heart of the matter: the specifications should first differentiate the products from craft industry according to the aforementioned parameters and then go to assess other generic prescriptions. Not sense to go to compare a product unique (in the sense that there can be no standardization), for an industrial product that however good it may be, will never different characterizations that a handicraft product will surely express.
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