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# 69 •OCTOBER 5 , 2015
Other documents concerning traditions linked
to the processing of pork
meats in Calabria date
back to 1600, with numerous texts that provide evidence that the use
of pork meat was already
diversified, with various
kinds of finished products
being made even then.
The illustrious witnesses
to the excellence of Calabrian salumi also include
Giacomo Casanova, who
made mention of having
lunched at the dining hall
of Bishop Francescantonio Cavalcanti during his
journey through Calabria.
While there, he had the
particular pleasure of tasting Calabria’s local salumi, which he judged to
be the best he had ever
'nannu” (Those who marry
are happy for a day, whiWith the passing of time, le those who slaughter a
Calabria has remained pig enjoy it for the whole
one of the few regions year).
where pig farming is still
deeply rooted. Loaded The high quality of Calawith ritua l values with ar- brian salumi also benefits
chaic origins, it has survi- from the typical local breved and continues to be ed of pig, Nera di Calarenewed because it meets bria. A hardy breed with
both material and more black skin, it produces firm
immaterial needs related and compact meat used
to sharing and socialising. to create extraordinary
salumi. The production of
All this is documented in cured meats in Calabria
Calabrian folklore literatu- has retained the features
re, where proverbs, songs of Calabrian gastronomic
and tales bear witness to tradition, which has its rothe great importance of ots in the peasant culture
the customs and economy of this proud and noble
of swine. A Calabrian pro- land.
verb states: “Cu si marita
esti cuntentu nu iornu, ma These traditions have decu ammazza lu porcu godi veloped into modern pork
eaten.
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