The gastronomy of Lunigiana has its roots in the farming culture of the past, a tradition that respects seasonality and rituals that are repeated annually in the same way that they have been for generations.
At every time of the year, there are specific jobs to be done. In winter, on the occasion of the feast of Sant'Antonio Abate on January 17th, a pig had to be slaughtered as the iconography of the saint reminds us, represented as he is with a pig at his side.
The slaughter of the pig, bought at the end of the summer, was a very important moment for country families. From this moment, the correct conservation of the meat was crucial as it formed a large part of their protein sustenance. In this period, the norcini (expert butchers) were in great demand. They went from farmhouse to farmhouse to contribute their knowledge about the perfect preparation of meats and sausages and about the correct cutting and portioning of meat.
The expression says,"nothing is thrown away from pork ...", in Lunigiana this rule was sacred, especially in the times gone by. Therefore, in addition to the most popular cuts, a series of dishes were made using the processing cuttings, a true example of economy and rural sustainability!
Let's explore the typical products from Lunigiana that have contributed to keeping the tradition alive.