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.
Production area
Fagagna Municipality, Udine Province
Presidium supported by
Fagagna Municipality, San Daniele Agricultural Park, Udine Chamber of Commerce
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
Luigina Missana
Tel. +39 338 5081466
info@casalecjanor.com
Slow Food Presidium Coordinator
Filippo Bier
Tel. +39 0427 86189 - 335 6789205
fibier@tin.it