Fagagna Pestàt

Italy

Friuli Venezia Giulia

Cured meats and meat products

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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.

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Season

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

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Pestàt is not eaten on its own like a sausage or salami, but used as a base for many traditional local dishes. These days, only a few producers still produce it artisanally. Thanks to the launch of the Presidium, however, pestàt has acquired new fame. A strict production protocol, respected by the two producers, establishes that the lard must come from within the region, and from pigs fed a GMO-free diet.

Production area
Fagagna Municipality, Udine Province

Presidium supported by
Fagagna Municipality, San Daniele Agricultural Park, Udine Chamber of Commerce
Mario Lizzi
Fagagna (Ud)
via Umberto I, 27
tel. +39 0432 800376-333 8008706
macelleria.lizzimario@gmail.com

Agriturismo
Casale Cjanor
Luigina Missana
Fagagna (Ud)
via Casali Lini, 9
tel. +39 0432 801810-338 5081466
info@casalecjanor.com
www.casalecjanor.com
Slow Food Presidium Producers’ Coordinator
Luigina Missana
Tel. +39 338 5081466
info@casalecjanor.com

Slow Food Presidium Coordinator
Filippo Bier
Tel. +39 0427 86189 - 335 6789205
fibier@tin.it


Pestàt is not eaten on its own like a sausage or salami, but used as a base for many traditional local dishes. These days, only a few producers still produce it artisanally. Thanks to the launch of the Presidium, however, pestàt has acquired new fame. A strict production protocol, respected by the two producers, establishes that the lard must come from within the region, and from pigs fed a GMO-free diet.

Production area
Fagagna Municipality, Udine Province

Presidium supported by
Fagagna Municipality, San Daniele Agricultural Park, Udine Chamber of Commerce
Mario Lizzi
Fagagna (Ud)
via Umberto I, 27
tel. +39 0432 800376-333 8008706
macelleria.lizzimario@gmail.com

Agriturismo
Casale Cjanor
Luigina Missana
Fagagna (Ud)
via Casali Lini, 9
tel. +39 0432 801810-338 5081466
info@casalecjanor.com
www.casalecjanor.com
Slow Food Presidium Producers’ Coordinator
Luigina Missana
Tel. +39 338 5081466
info@casalecjanor.com

Slow Food Presidium Coordinator
Filippo Bier
Tel. +39 0427 86189 - 335 6789205
fibier@tin.it


Territory

StateItaly
RegionFriuli Venezia Giulia

Other info

CategoriesCured meats and meat products