Nothing makes an Umbrian's eyes light up like hearing that there is going to be a pig roast! And I'm not talking about throwing a few ribs on the grill... this is a full head to tail operation! Every winter, families get together to butcher a pig. The smaller cuts are put aside to be cured under salt - they will be ready in a few months (hint...just in time for Easter breakfast!), and the legs will be cured to make Prosciutto crudo... but we won't see those for another 18 months or so..... which leaves us with, well, everything else!
The first step is to boil the head. I know this is a rough one for the unadventurous, but let me tell you, the tender meat from the head is really the best part! Some is packed into sacks - this will be chilled and henceforth known as Coppa di Testa (head cheese). The other half is shredded, mixed with a little orange zest, oil and vinegar and tossed with some salad greens... henceforth known as heaven...
Next, the major cuts for grilling are broken down (ribs, pork chops, steaks, etc) and the rest is ground up, and mixed with a heavy dose of salt, black pepper and garlic to create that glorious Umbrian staple known as Salsicce (sausage).
Last, but certainly not least.... the innards! The liver is cut into chunks, wrapped in caul fat and skewered alongside fresh bay leaves. These will be caramelized on the grill - who needs dessert when there are sweet fegatelli?!? But we are not done yet! The heart, lungs, kidneys, and other bits are chopped up and quickly stewed with a little bit of onion and vinegar to make Coratella. Here we usually eat lamb coratella (again, see Easter breakast), but the pork coratella is even better!
Enjoy the photos below and think of an excuse to visit Umbria next winter!
Pictured below: the various cuts of pork, antipasto: prosciutto & coppa di testa, warm coppa di testa sald, bruschetta & sausage on the grill, sausage & coratella, fegatelli on the grill, fagioli con le cotiche (beans cooked with the skin of prosciutto).