The consumption of pork represents one of the identifying traits of the culture and gastronomy of the Italic population who settled in Abruzzo.
Pork is a symbolic animal in the collective imagination of Abruzzo gastronomy – as evidenced by the four fragments of piglets’ skulls that have been discovered in the necropolis of Campovalano near Campli.
These four samples would have been part of the food offerings deposited in the grave of an adult woman and date back to the 4th century BC.
In the medieval era, pig breeding was practiced first by Germanic populations, then by Longobards, who improved this kind of breeding in Italy.
Moving forward in history, in the Renaissance era, pigs were a real pillar of the economy, and, as the saying goes, nothing was wasted.
Even hair was reused for the manufacture of brushes or bristles for shoes.
Teofilo Polengo, one of the poets who wrote in ‘maccheronico’ (which combines Latin and popular dialects), in his ‘Baldus’ exalts Abruzzo cooking with his protagonist Masto Prosciutto and, in general, ham, salami, sausages all bear witness to the culinary tradition from Abruzzo.
In the cooking of the nobility, pork was used essentially as seasoning or to prepare dishes and compositions for effect rather than to satisfy the diners’ appetites.
Today the Abruzzo is characterized by quality products linked to local tradition, and the list of dishes prepared with pork is very long.
The classic roast as well as stew, traditional beans and pork rind, polenta with sausages, soup, pork rib, pizza with ‘sfriguli’ and so on.
You can find many of these recipes in the “Recipe” section of mangiabruzzo.com