Gelatina dolce di maiale, also known as sweet pork jelly, is a traditional dish from the Basilicata region in southern Italy. This unique delicacy can be found in various towns and communes of Basilicata, including Matera, Potenza, and Melfi. It is commonly sold in local butcher shops and specialty food stores throughout the region.
One popular recipe for gelatina dolce di maiale involves slow-cooking pork trotters with onions, carrots, celery, and various herbs and spices. The cooked meat is then strained and the broth is simmered until it reduces and thickens. The gelatinous mixture is poured into molds and refrigerated until set. It is typically served cold as an appetizer or a main course.
Gelatina dolce di maiale has received the prestigious PAT (Traditional Agri-Food Product) recognition, which guarantees its traditional production methods and regional authenticity. The specifications for this recognition include the use of locally sourced pork, the absence of artificial additives, and adherence to traditional cooking techniques.
Sources:
– “Gelatina dolce di maiale” – www.basilicataturistica.it
– “Traditional Agri-Food Products of Basilicata” – www.agricoltura.regione.basilicata.it