Porchetta and beans festival with pork rinds

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What is the Porchetta and Beans Festival with pork rinds?

The event, now in its 30th edition, represents an opportunity to rediscover the flavors of a distant time and validates the famous saying “nothing is thrown away from the pig”. The festival of porchetta and beans with pork rinds was born to celebrate an ancient and esteemed school of butchers who exported their skill and art in pork processing from the small village throughout the area; The assault on the porchetta “del monte” (as the village in the valley is called), took place long before the start of the festival and friends and acquaintances were recommended to book and procure in advance the prchetta, but above all the entrails and trotters cooked with the dripping of the fat of the pig that was slowly roasted in the oven. Beans with pork rinds were then added to the porchetta as they also represent the food of a poor economy whose rediscovery and enhancement has made it possible to appreciate a dish that had been forgotten. Even today, cooks clean “le codenne” (as the rinds are called) manually one by one and then cook them according to an ancient and unknown local recipe combined with black-eyed fagils, which the farmers cultivated in abundance in the hills of the town.