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Typical Italian cured meats: Porchetta di Ariccia IGP

Typical Italian cured meats: Porchetta di Ariccia IGP


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Porchetta di Ariccia IGP

PGI recognition: Reg. 567/2011.
Production area: territory of the municipality of Ariccia (Rome)

Porchetta di Ariccia is a pork meat product with a weight between 27 kg and 45 kg. It can also be obtained as a stub with a weight between 7 kg and 13 kg. The stub is the portion of the half-carcass of pig, between the third dorsal vertebra and the last lumbar vertebra. The peculiar characteristics of the product are: the rind, which has a crunchy consistency, brown color and savory taste at the top; in the girth area, the rind may have a soft consistency. The savory meat and color between white and pink is enriched by the wise use of rosemary, pepper and garlic. The crispness of the crust, which represents one of the main distinctive characteristics of the product, is obtained through adequate cooking, remaining unchanged even after several days of cooking. The “Porchetta di Ariccia” PGI is sold in the whole type or in the log, or packed whole, in slices or sliced.

Porchetta di Ariccia IGP

Production guidelines for Porchetta di Ariccia IGP

Article 1.-Denomination
The Protected Geographical Indication (I.G.P.) "Porchetta di Ariccia" is reserved exclusively for the pork meat product whose processing phases comply with the conditions and requirements established by this production specification.

Article 2.-Product features
Raw material
The raw material destined for the production of the "Porchetta di Ariccia" I.G.P. it comes from female females, registered in the genealogical books of the Landrace, Large White, Pietrain breeds and related hybrids.
The carcasses arriving at the plant must comply with classes S, E, U according to the provisions of current Community legislation.
The denomination "Porchetta di Ariccia" I.G.P. it is allowed for the whole porchetta type and for the stub corresponding to the portion of the pork half-carcass, between the 3rd dorsal vertebra and the last lumbar vertebra.
For whole porchetta, the weight of the eviscerated carcasses, at the time of delivery, ranges from a minimum of 60 kg to a maximum of 90 kg. The carcasses of the whole porchetta must have the front and rear limbs and / or the head.
For the production of the stub, the weight of the portion of half-carcass, at the moment of the conferment, ranges from a minimum of 14 kg to a maximum of 25 kg.
Product features:
The “Porchetta di Ariccia” I.G.P. upon release for consumption it must meet the following characteristics:
Whole porchetta weight: the weight is between 27 Kg. And 45 Kg., At the time of labeling as per art. 8;
Log weight: the weight is between 7 Kg. And 13 Kg., At the time of labeling as per art. 8;
The characteristics defined below, of the rind and taste, refer to both the porchettaintera and the stub.
The rind: in the upper part it must have a crunchy consistency, brown and tasty; in the lower part, i.e. in the girth area, the rind may have a soft consistency.
Taste: must be of pork meat flavored with rosemary, garlic and black pepper.
The product at the time of release for consumption must have the following chemical-physical characteristics, referred to as such:
- (free water) Aw: 0.98
- Relative humidity: 57%
- Fat: 33%
- Protein: 20%

Article 3. -Production area
The production and packaging area of ​​the "Porchetta di Ariccia" I.G.P. is the territory of the municipality of Ariccia.

Article 4.-Proof of origin
Each phase of the production process is monitored by documenting the inputs and outputs for each. In this way, and through the registration in special lists, managed by the control structure, of the producers and packagers, as well as through the report to the control structure of the quantities produced, product traceability is guaranteed.
All persons, natural or legal, registered in the relative lists, are subject to control by the control structure, in accordance with the provisions of the production specification and the related control plan.

Article 5. -Method of obtaining
Production method.
Pig carcasses, female, intended for the production of the "Porchetta diAriccia" I.G.P. they reach the processing plants at a temperature between 0 ° / + 4 ° C. and stored in a cold room at a temperature between 0 ° / + 4 ° C.
In the preparation laboratory, the carcass is subjected to manual boning which involves: the removal of all the bony parts, with the exception of the tibia and fibula of the forelegs and the bony parts of the head, when present; the cutting of the hind and front limbs and the removal of excess meat at the level of the hams, shoulder, neck and fillet, in order to ensure adequate cooking of the pork. The hind limbs are decided at the level of the tarsal joint, while the forelegs are cut at the level of the joint between the ulna and radius.
The salting phase with fine sea salt follows in the proportion of 15-30 grams of salt per kilogram of raw material and then the resting phase, with a duration from 5 minutes to 1 hour, from the beginning of the operation, necessary for the salt to be adequately absorbed by the carcass or stub.
After the rest, a manual massage is carried out in all the parts of the carcass or log where the salt has been distributed for a time from 30 seconds to 5 minutes with which the excess salt is eliminated.
It is then spiced with a mixture of black pepper, powdered or coarsely ground, rosemary and garlic, in the quantity from 150 to 250 gr. for 100 Kg. of raw material. Each individual ingredient cannot represent less than 20% by weight of the mixture.
The distribution of the mixture takes place manually.
The binding phase, which constitutes a significant element in the preparation of the "Porchetta di Ariccia" I.G.P., is a manual operation which must guarantee, both during and after cooking, the maintenance of the compactness of the whole porchetta and the stub.
It is performed according to a traditional process handed down from generation to generation.
The boned and seasoned carcass, intended for the production of the whole porchetta, is tied and stitched around a tube of food aluminum or stainless steel, with the aim of internally promoting a homogeneous transmission and diffusion of heat during cooking; moreover, from 4 to 8 tubes / irons of alimentary aluminum and / or stainless steel can be inserted at the level of the neck, shoulders and thighs. The intubated carcass is bonded with a natural fiber espago needle according to a procedure that includes the following steps:
the remaining part of the hind limbs, whose bone bases are tibia and fibula, is raised with steel wire over the tube, subsequently, by means of a double passage of twine;
the twine is passed on the neck and pulled in order to both reduce the length of the whole porchetta to compact it. For the tying of the thoracic trunk, the twine is passed both inside and outside the carcass, in a circular pattern, now affecting the ventral part now the dorsal part. This binding system has the purpose of giving the porchettaintera the original shape of the carcass, which must remain after cooking and after removing all the tubes.
The boned and seasoned carcass, destined for the production of the stub, is rolled up with a needle and natural fiber twine along its length. Subsequently the log is shortened and compacted, passing the string along its entire length and crossing it. Finally, 6 to 8 ties are made along the circumference, both to contain the cross tying and to keep the meat compact during cooking.
The "Porchetta di Ariccia" PGI, thus prepared, is introduced into the oven only when the internal temperature of at least 200 ° C has been reached.
The roast pork is cooked at a temperature between 160 and 280 ° C for a time between 3 and 5 hours after placing it, in order to obtain the formation of a crust.
The stub should be cooked at a temperature between 160 and 280 ° C for a time of 3 to 6 hours from placing it.
The porchetta and the stub, once baked, are placed in the cooling room at a temperature between 10 ° C and 30 ° C and for a time ranging from 5 to 15 hours from the introduction, in order to favor the drainage of fat and liquids residues. The cooling, which takes place gradually, removes more moisture from the product, favoring the crispy crust, the homogeneous color of the meat and its shelf life even in the days following preparation.
In order to safeguard the fragrance of the product, the crispness of the crust and the uniform color of the meat, the packaging of the pork and the stub must take place in the production area as indicated in art.3.
Once packaged, the product can be stored in a cold room at temperatures between + 2 ° and + 6 ° C.

Article 6. -Link with the environment
The reputation of the "Porchetta di Ariccia" dates back to 1950 when the porchettari of Ariccia guided by their mayor set up the first "Sagra della Porchetta di Ariccia", with the aim of celebrating this product as tasty as it was already known at the time. Since then every year in Ariccia this suggestive and characteristic event takes place where porchetta is offered on benches festively decorated by vendors dressed in traditional Ariccini clothes.
Testimony of this is the "Extract from the Register of the City Council documents, dated 14 September 1962, relating to the contribution for the feast of the Patron Saint Apollonia and the Sagradella Porchetta", found in the archives of the Municipality of Ariccia as a demonstration of the decades-long importance that the Porchetta di Ariccia IGP has in the popular local traditions.
About the festival, Vincenzo Misserville, in 1958, writes in the magazine "I castelli Romani –Vicende, Men, Folklore": "Among the numerous festivals of the Castelli Romani, that ariccina" of Porchetta and homemade bread "is perhaps the only one , due to its peasant character, it justifies its appellation: even in the denomination it has a distinctly homey taste ".
The use of the name "porchetta" derives from the fact that only female animal carcasses whose meat is notoriously leaner and tastier are processed.
In 1974, Giulio Cesare Gerlini, in the book "Ariccia History-Art-Folklore", writes, on the basis of the Porchetta di Ariccia, that: "the art of preparing the pigs destined to become" porchetta ", it can be said that it is an exclusivity of a few ariccine families whose members hand over from father to son. " And again, "the idea of ​​the festival came because it was desired to let people know that the Ariccino product had established itself to such an extent that even abroad it was shipped to set up tables in well-known restaurants and trendy clubs".
In fact, the producers of the "Porchetta di Ariccia" I.G.P. over the years they have kept the artisan tradition of preparing porchetta unchanged, passing on the art of seasoning, flavoring, binding and preparing the porchetta to the oven for generations. Particularly important is the professionalism and experience of the ariccinic "porchettari" who strive daily to produce the "Porchetta di Ariccia". Many are the "historic families", such as the Lions, the Azzocchi, the Argentati, the Leopardi and the Cioli, who have been working with the "Porchetta di Ariccia" using traditional systems. The children or grandchildren of these porchettari keep production alive in the town of Ariccia and the same term is still used today to apostrophize the members of the families of porchetta producers.
In 1957, the writer Carlo Emilio Gadda, in his novel "Quer pasticciaccio brutto de viaMerulana", gives a detailed description of how the porchetta of Ariccia aRoma was sold and clearly illustrates the already known reputation of the product. A porchetta seller, in fact, exclaims: “The porca, the porca! Ciavemo the porchetta gentlemen! The beautiful pig of the Arriccia with a rosemary forest in de la panza! With the seasoned fries! …………
Fine and delicate meat, eg gentlemen! Taste it and you will try it, I say to you, sorespose: fine and tasty meat! ....... Roasted porchetta with rosemary! and with the potatoes ... ... "
Porchetta di Ariccia has always been known for its savory meat and color between white and pink, whose flavor and aroma are enriched by the skilful use of rosemary, pepper and garlic in the preparation of the carcass; for the crispness of the crust which represents its undisputed characteristic, obtained through adequate cooking, and which remains unchanged even after several days of cooking. The combination of the fragrance of the meat and the crispness of the crust depends on the traditional skill of the porchettari who know how to flavor, bind and cook the meat while keeping the shape of the animal intact to ensure an extremely tasty, crunchy and highly digestible product. In addition to its undisputed reputation and the wise and decisive work of man, other factors contribute to ensuring that this product achieves these special values. These factors are the climatic factors of the production area. The temperate-maritime climate with Mediterranean influences typical of this territory, consisting of a group of hills, covered by dense vegetation consisting mainly of chestnut, holm oak, downy oak, Turkey oak, hornbeam, black hornbeam, hackberry, black poplar, white willow, which rise from the Roman countryside and whose soils are mainly deposits of an ancient Quaternary volcano, the forest-sea air associated with the action of the departments in fact contribute positively to the processing: in particular, in the context of the cooling phase, the action of winds guarantees a gradual and uniform reduction of the moisture content, determining the maintenance of the crunchy crust and favoring the characteristic pink color of the meat. Therefore, thanks to all these well combined aspects, the “Porchetta di Ariccia” is known and appreciated. In common language, the consumer now associates the name of the "Porchetta di Ariccia" with a quality product and is willing to pay a higher price for it than other similar products present on the market.

Article 7.-Checks
The control on the conformity of the product to the specification is carried out by a control structure, in accordance with the provisions of articles 10 and 11 of Reg. (CE) n. 510/2006. This structure is the Agroqualita 'Control Body - Piazza Marconi, 25, 000144 Rome - tel. 06- 54228675 fax 06-54228692 e-mail [email protected]

Article 8. - Labeling
packing
The "Porchetta di Ariccia" PGI both in the whole type and in the one in the trunk, can be packaged whole, in slices or sliced.
The packages can be made with paper and / or plastic for food. Vacuum and / or modified atmosphere packs are also used.
The package must bear on the label, the logo as described below and alongside the community logo, in compliance with the provisions of the EC Reg. N.1898 / 2006 and subsequent modifications.
The denomination can be translated into the language of the country of export.
The logo of the denomination "Porchetta di Ariccia" PGI, as shown below, is made up of:
- an elliptical shape with a yellow color process color background C 0% M 0% Y 20% K 0%, externally delimited by three lines respectively of red color of process color C 0% M100% Y 100 K 0%, white of process color C 0% M 0% Y 0% K 0%, and four-color green C 100% M 0% Y 100% K 0%.
The major diagonal of the ellipse is double the minor and cannot be less than 1 centimeter;
- inside the ellipse there is a second four-color contour C 0% M 100% Y 100% K70%;
- at the top, there is the inscription PORCHETTA DI ARICCIA with Times New Romandi four-color process C 0% M 100% Y 100% K 70%;
- under the word Porchetta di Ariccia and in the center of the ellipse is the classic image of the porchetta after baking;
- at the level of the head and thighs two branches with green leaves of color C 100% M 0% Y 100% K 100% are depicted - under the image of the porchetta is the inscription I.G.P. with Times NewRoman character and full color C 0% M 100% Y 100% K 70%.
The logo can be proportionally adapted to the various declinations of use.


Video: Italy Street Food from Rome. Porchetta Pig Meat Sandwiches (June 2022).


Comments:

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  4. Bataur

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