Arma Aeronautica Hosts November Pig Feast Celebrating Pig Heritage and Cuisine
The Arma Aeronautica branch in Peschiera, as part of its leisure activities, is organizing the first edition of the “November Pig Feast” (“Maialata novembrina”). For those already startled and about to cover the eyes of minors, relax: this is not a graphic or explicit event, but a harmless, yet equally demanding, enogastronomic meeting dedicated entirely to the tasting of pork meat. As soon as the word spread in town, dozens of phone calls came in to the Avieri arilicensi, who are already working hard to ensure the evening’s success.
The gathering will take place tomorrow at 8:30 PM at the restaurant “Al Fiore“, and the evening, strictly by advance reservation, will feature a menu entirely based on pork, prepared with the most exquisite recipes from the lower Garda gastronomic tradition. The event will be opened with a cultural segment that includes a fascinating historical overview of the pig industry, explaining that “the pig descends from certain species of wild boars, probably Asian, dating back to the Middle Eocene, around 55 million years ago. The first domesticated pigs were in China about 4,000 years before Christ. Today, there are over 15 main breeds of pigs in Italy. The marvel of the pig lies in the fact that it is the only animal in the world usable by 100 percent.”
Five quarters are obtained from this animal: the phrase might sound like a joke, but it’s precisely true. The first four quarters are made up of meat. A pig weighing 100 kilograms provides: 32 kilograms of meat, 28 of lard, 8 of bacon, and 22 kilograms of internal fat (lard or “sugna”), totaling approximately 90 percent of the animal’s body. With the fifth quarter, the entire utilization is achieved: bones, bristles, organs, blood, and internal juices.
Fresh blood is used for making sweets and blood sausages. The appropriately processed skin is used in leather products. The bristles are sought after by shoemakers for sewing shoelaces into soles. The ground bones serve as a basis for producing phosphorus fertilizers. Remarkably, even the gastric juice is used in chemical applications for the production of pepsin (an enzyme used in protein treatment).
The good pork is also incredibly useful alive: in the fields, it is invaluable for destroying mice, slugs, earthworms, locusts, chrysalises, and various weeds. Its dietary habits are astonishing, as it can eat practically anything: corn, potatoes, beets, carrots, turnips, pumpkins, watermelons, roots, tubers, acorns, leaves, grass, hay, banana stems, prickly pear, sugarcane, lentisk berries, olive drupes, barley germ, molasses, grape marc, fruit, and much more.
In short, the pig is a true champion of utility and versatility. At the “Maialata novembrina“, the porchetta will make a grand entrance with flashing lights, fully functional to emphasize the irony and fun of the event. For information and reservations, contact: Eliseo Cussolotto 0456400376; Giordano Rocca 0457552843; Louis Marchi 0457553086; Emo Ottaviani 0457552018.
