Pestàt di Fagagna
Fagagna Pestàt
At Fagagna the purcitâr, the pork butchers, start their apprenticeship as boys, and pestàt is one of the things they kept: a way of holding the smell of autumn vegetables and herbs in pork fat through the winter.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Fagagna comune, Udine province
How it is made
Ground lard is worked with minced carrot, celery, onion, leek, sage, rosemary, garlic and parsley, seasoned with salt, a little pepper, cinnamon and allspice, cased in gut and aged in cool damp cellars for anything from a few weeks to a year. Made from November to March.