Gelatina di maiale

Gelatina di maiale, also known as pork jelly, is a traditional dish from the Basilicata region in southern Italy. It is a delicacy made from pork meat and gelatin, which gives it a unique texture and flavor. This dish can be found in various towns and communes of Basilicata, including Potenza, Matera, and Melfi.

In Potenza, you can find gelatina di maiale at local butcher shops such as Macelleria De Luca and Macelleria Verrastro. These shops offer high-quality pork meat and are known for their Traditional Recipesss. In Matera, you can visit Macelleria F.lli De Ruggieri and Macelleria De Bellis, where you can find this traditional dish.

To prepare gelatina di maiale, the pork meat is boiled with various herbs and spices until tender. The meat is then removed from the broth and shredded. Gelatin is added to the broth, which is then chilled until it solidifies. The shredded meat is mixed with the gelatinous broth and left to set. The dish is typically served cold and can be enjoyed as an appetizer or a main course.

Gelatina di maiale has been recognized as a traditional food product (PAT) by the Basilicata region. The specifications for this recognition include the use of high-quality pork meat, the traditional cooking methods, and the specific combination of herbs and spices. This recognition ensures the preservation of the Traditional Recipess and promotes the local culinary heritage.

Sources:
– “Gelatina di maiale” – www.basilicataturistica.it
– “Prodotti agroalimentari tradizionali della Basilicata” – www.regione.basilicata.it