Fagagna Pestàt

In Fagagna, the pork butchers, “purcitâr”, traditionally start learning their trade as teenagers. The butchers have preserved local traditions like pestàt, invented to preserve the fragrances and flavors of autumnal herbs and vegetables in pork lard. The lard is ground and mixed with minced carrots, celery, onion, leek, sage, rosemary, garlic and parsley. Salt, a little pepper, cinnamon and allspice are used to season the mixture, which is then packed into a natural casing and left to age in damp, cool cellars for anywhere between a few weeks or a year.

Season

Production from November to March, during the pig slaughthering period.