Pork Jelly (Liatina)
Product included in the national list of traditional agri-food products (PAT)
PAT type: Gastronomy products
Production area: Municipalities of the Hyblean area.
Ingredients
1 kg of pork
a quarter of a pig's head
an ear, a foot, a leg
a glass of vinegar
lemons,
salt and pepper.
Skim at the beginning as you do for the meat broth and cook for at least three hours; a quarter of an hour before removing from the heat add the vinegar.
Once cooked, separate the meat from the broth, put it to cool and then de-bone it eliminating the fatty parts; strain the broth and let it rest overnight.
The next day, cut the meat into slices, arrange it on plates and add the pepper; heat the broth just enough to make it melt, add plenty of lemon juice and pour it over the meat; let it cool and put in the fridge.
From the web
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipalities of the Hyblean area.
Brief description of the product: Jelly with pork: bacon, ears, head, feet, loin, rind, etc.
Description of the processing and maturing methods: Prolonged cooking of the meat in water, elimination of the bones and separation of the meat from the broth. Left to rest for a few hours, the meat is portioned into containers for direct sale and the broth, previously degreased and seasoned with lemon juice and chilli, is added. The broth is expected to coagulate and is kept in the refrigerated counter.
Specific materials and equipment used for preparation and conditioning: Stainless steel pots, ladles, knives, plastic containers, colander.
Description of the processing, storage and maturing rooms: Standard laboratory and workbench, stove, hood for the collection of vapors.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Pork jelly is mentioned in an ancient recipe book of the Kingdom of the Two Sicilies.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
Note: The population of the cards of the Heritage database proceeds in incremental phases: cataloging, georeferencing, insertion of information and images. The cultural property in question has been cataloged, and the first information has been entered. In order to enrich the information content, further contributions are welcome, if you wish you can contribute through our area "Your Contributions"
