The pork Ariccia is a pig cooked meat product, typical of the town of Ariccia, in province of RomeFrom 14 June 2011, at European level, the pork Ariccia gets recognition as protected geographical indication (PGI). Sandwich shop Peddler who sells pork Ariccia.

History

Ariccia is one of the most known and popular mail a short distance from Rome, where unlike other neighbors the bond with the pork and its production boasts a millenary tradition, supposedly dating back to the population of Latins and before the Romanconquest. In fact, not only is attributed to Ariccia the origin of priests who worked and prepared pork to offer in sacrifice in the Temple of Jupiter Laziare the nearby Monte Cavo, but it is also believed that thanks to the subsequent presence of the Roman nobility, usual move to Ariccia for summer or to organize hunting trips, you could develop that mastery of craftsmanship in preparing the pork still exists today and continues to pass down in families ariccini.

Today’s reputation of pork Ariccia dates back to 1950, when the porchettari was the first mayor of Ariccia led by their “Sagra della Porchetta Ariccia”, in order to celebrate this product so tasty Since at that time already known. Since then every year at Ariccia takes this show impressive and characteristic where you’ll find the pork on festively decorated by salesmen dressed in traditional clothes ariccini.

Testimony to this is the “extract from the register of deeds of the City Council, of 14 December 1962, concerning the contribution to the feast of the patron saint St. Apollonia and Sagra della Porchetta”, found in the archives of the municipality of Ariccia demonstrating decades of importance that the pork Ariccia I.G.P. has local folk traditions. About the Festival, Vincenzo Misserville, 1958, in the magazine “in the castelli Romani – Folklore Events, men,” writes: “Among the many festivals of the Roman castles, the ariccini” of pork and homemade bread “is perhaps the only one, for its character simplicity paesana, justifies its name: even when naming it tastes homemade baldly. ” The use of the name “pork” comes from the fact that are processed only carcasses of female animals whose flesh is notoriously more lean and flavorful. In 1974, Julius Caesar Gajjar, in the book “Ariccia history-art-Folklore”, writes about the pork Ariccia, that: “the art of preparing the piglets destined to become” pork “, you can tell it is an exclusivity of few families ariccini whose components are handed down from father to son. ” And again, “the idea of the Festival was because you wanted to let people know that the product tidbit he had established himself to such an extent that even abroad is shipped to preparing tables of popular restaurants and trendy clubs.” In fact, the producers of “pork Ariccia” I.G.P. kept unchanged over the years, the tradition of the preparation of pork, handing down from generation to generation the art of flavour, flavour, tie and arrange the pork the baking.

Particularly important is the professionalism and experience of “porchettari” ariccini who work daily to produce the “pork Ariccia”. There are many historical “families”, which work with traditional systems the “pork Ariccia”. The children or grandchildren of these “porchettari” keep alive the production in the country of Ariccia and the same term is still used today to reprimand those who belong to families of producers of pork. In 1957, the writer Carlo Emilio Gadda, in his novel ““Quer pasticciaccio brutto de via Merulana”, reports an accurate description of how came the pork Ariccia Rome and clearly illustrates the familiar product reputation. A seller of porchetta, in fact, exclaims: ““La porca, la porca! Ciavemo la porchetta signori! La bella porca del’Ariccia co un bosco de rosmarino in de la panza! Co le patatine de staggione!… Carne fina e delicata, pe li signori proprio! Assaggiatela e proverete, v’oo dico io, sore spose: carne fina e saporita!… Porchetta arrosto cor rosmarino! e co le patate de stagione...

Features 

One of the main distinguishing features of the product is the crunchiness of the crust. Its meat flavor is between white and pink and enriched by skillful use of Rosemary, black pepper andgarlic.

According to tradition, only the carcases of female animals (lean and flavorful meat most famously) are used. The carcass boneless and seasoned must appear with paws front and rear and/or head. His whole weight is between 27 kg and 45 kg while the weight of tronchetto (portion of the half-carcase of swine) must be between 13 kg and 7 kg .

Method of production 

The production method involves a series of important steps. Essential to the success of a great product. It starts from the choice of meat, to go to the actual processing inside the laboratories of production of pork. During the manufacturing process are important “boning” whose technique has been refined over the course of a generation, which takes place from inside the carcass of the animal, the spiciness, which preferably should be made with fresh herbs and not dried at the important stage of tying, which serves to maintain compact the meat and prevent them from “making” during the phase of the cut that takes place during the sale on the benches, being the animal inside cable. Finally the cooking process that happens with regular audit during the process itself, to test the level of cooking meat, with probes and using weigh-in. Note that cooking takes place in large structured ovens with containment, to collect the fat that melts during the cooking process.

Geographical area 

The area of production of pork Ariccia PGI affects the entire municipal territory of Ariccia .

Festival 

Every year in September takes place in the historic centre of Ariccia, on Bernini’s piazza di corte, la Sagra della Porchetta. This Festival has received born in 1950, thanks to a group of friends with a passion for this product, which exhibited stalls with bystanders in traditional costume aricino. Nowadays the Festival usually participate in the more established producers of pork. The programme includes, in addition to product tasting, exhibitions, street art and crafts, musical entertainment and fashion.

(from Wikipedia)

THANKS TO ALL MY VISITORS

Please write me at: manoli@italyservice.co.uk

In my website https://www.italyservice.co.uk you will find a lot information about Made in Italy food and wines

PLEASE VISIT HERE THE NEW HOLIDAY CATALOG https://www.italyservice.co.uk/holidays-catalog/ and order at special prices my selection of MADE IN ITALY PRODUCTS

PLEASE DONATE HERE to support my work https://www.italyservice.co.uk/donation/