Terra di Conca-organic black casertano Pig day

This Little Piggy is…Black! 2009

BLACK CASERTANO PIG!

U’ puorc (as the pig is called in local dialect) is the prince of the season. Now as in the past, this is a time of celebration for rural farmers. A fat, healthy pig signifies an abundance of food for the whole the winter, with tasty delicacies such as prosciutto, culatello, salami, capocollo, pancetta and lardo. The saying goes “E’ una festa per tutti tranne che per il maiale” (It’s a party for everyone but the pig).

Only an hour and a half from Rome – an easy drive down the A1 motorway – Terre di Conca is run by eco-chef Berardino Lombardo. The estate showcases his 18th century casale and restaurant set in 40 hectares of woods and organic farmland where he grows rare heirloom fruits and raises prized capons and his renowned Casertano black pigs. Berardino Lombardo is credited with having single-handedly saved this autochthonous breed. In 1955 there were only 25 specimens alive and the breed was listed in the FAO World Watch List for Domestic Animal Diversity as at risk of extinction. Today Berardino raises approximately 100 pigs a year that feast on the chestnuts and acorns in the rich, dense woods of his estate. He makes fine cured meats, lardo secco (dry lard) and a product of his own invention, La Stringata, the result of tying together the lard, bacon and loin of pork.

DATE: Saturday, February 7th

TIME: 10am – 5pm

PRICE: Adults €50,00 – Children 5-12: €25,00 – Toddlers: FREE

For more information or to reserve your place, contact

Barbara Goldfield barbaragoldfield@savourthesannio.com tel. 347.1416866 or

Rachel Rennie rachel@whiskywineandwords.com tel. 06.5741377 or 380.4323611

Posted by Ren on gennaio 24th, 2009 under Food Fairs-Wine & Eating in Rome and around

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