 |
When winter draws near, it is time for the pig slaughter. We dedicate this November
itinerary to the pig and its meat, going on a voyage of discovery to seek out
the traditions and the gastronomic virtues of this animal in the Veneto region.
Here too, as in many other regions of Italy, the pig slaughter is a time for celebration.
Wine, which is also a deep-rooted part of Veneto traditions, naturally accompanies
the festivities.
The pork and wine-producing trades are both undying traditions
in the Veneto, resulting in excellent sausage and wonderful labels, which are
included in the most exclusive wine lists. Perfect examples are those from the
Santa Margherita and Cantine Torresella
wineries, in the Villanova di Fossalta di Portogruaro area, on the D.OR.C. Lison-Pramaggiore
wine route. If you phone for an appointment (0421-246111), you can visit the cellars
and taste the wide variety of D.OR.C. wines from the Veneto region.
There
is also a retail sales outlet where you can buy the wine that most appeals to
your taste. Once upon a time, there was a wild pig
From the wild to a battery animal: the sad destiny of the pig that, to produce
tender pork, must be kept practically immobile. Pork
and tradition
When the pigs were slaughtered, a period of relative
plenty began which was more than justifiably celebrated with feasts and festivities,
a tradition still observed today on many Veneto farms. Veneto
Salami
Soppressa, bondola, luganega, the Veneto Berico-Euganeo
ham...: these are the most typical and highly-appreciated kinds of salami produced
in the Veneto region. Not only sausage
Pork is not solely for producing sausages and salami. It is a versatile meat and
can be used in a great variety of delicious recipes.
|
