The majority of black pig breeds have characteristics closer to those of the wild boar, and the traditional Mediterranean breeds are not very different from the pigs of Odysseus as described by Homer over 3000 years ago, or those raised in the Medieval period.
In both cases – in antiquity as now – the pigs live largely off what they find in the forest: acorns, chestnuts, tubers, and they’re similar in their characteristics: the color of their fleece, their physical build, the presence of bristles.
This Workshop is dedicated to the incredible products made from the meat of these special breeds:
- The raw ham of the Nebrodi Black Pig (Slow Food Presidium), frugal and resistant, raised wild in the forests of northeastern Sicily. The charcuterie made from its meat has a notable aromatic instensity and is well-suited for long aging periods.
- The lardo of the Cinta Senese pig (Ark of Taste), an ancient breed that feeds on wild herbs and acorns, giving us incredibly aromatic and intensely-flavored meats.
- The pancetta of the Black Calabrian pig (Ark of Taste), a rustic breed ideally-suited for being raised wild or semi-wild.
- La Vastese Ventricina (Slow Food Presidium), an aromatic cured meat made using powedered sweet peppers and wild fennel.
Tickets may be bought online until 12 p.m. on October 12.
Eataly Torino Lingotto – Via Nizza 230 – Turin.
Event languages: IT
Via Nizza 230 - Torino (Italy)