Italiano
An Italian proverb, probably dating back to the late Middle Ages, reads “Nothing is thrown away from the pork“.
Which, translated into English, sounds more or less like “everything but the oink“.
These sayings are pretty clear: once the pig is slaughtered, everything (or almost) is gonna be used.
There are thousands of recipes for salvaging all scrap parts.
Rind, tail, head, tongue, ears are used to produce jellies, or cured meats (such as the pezzente sausage, literally “ragamuffin”, made with nose and ears).
The bones were mostly used for broth or tomato sauces.
The bristles were processed for making brushes.
And finally, the fat, used in the past for soap and candles (you don’t wanna smell’em, trust me), and still today an ingredient in many preparations.
However, I’m lucky that the “processing waste” of capocollo (made with loin) consists of top-quality meat!
So I made a simple recipe, in the oven at 220°C, accompanied by potatoes and other vegetables!
The capicollo is seasoned in the Inox Bim Climatic Cabinet, for approximately 6 weeks.
In conclusion… if you work in catering industry and/or hospitality and you are interested in my #copywriting and/or #contentwriting services, just contact me!
