In San Gemini, ‘Porcu Day’ or the farmers’ lunch

In San Gemini, rural culture takes centre stage once again with Porcu Day, also known as the ‘farmers’ lunch’, an initiative organised by the Il Dopolavoro tavern and hosted at the Malanotte tavern in the Rione Piazza district, along the main street of San Gemini.

The event, scheduled for 8 February at Via Roma 12, is a true community ritual dedicated to rediscovering ancient traditions and authentic flavours, which are increasingly rare today.

The event aims to revive Umbrian culinary traditions through the traditional practice of ‘spezzatura del maiale’ (pig butchering).

The idea stems from a desire to promote the philosophy of ‘nothing goes to waste’, transforming a time of farm work into a moment of conviviality and gathering. Because you do know that nothing from the pig goes to waste, don’t you?

From 1 pm, the tavern will be transformed into a large rustic dining table, with a menu that faithfully follows the cuts of pork and the traditional cooking methods typical of this part of Umbria.

The culinary journey will begin with a selection of traditional starters:

• coppa salad with oranges, fennel and black olives
• bruschetta with barbazza, vinegar and sage
• beans with pork rinds
• padellaccia (Pork padellaccia was the classic dish served on the day the pig was slaughtered during the Christmas period: the trimmings and less prized parts from the slaughter, including the offal, were set aside and cooked using herbs from the garden, fried in the animal’s own fat)

The following will be served

• Maltagliati with pork ragù

and then move on to

• a mixed grill with
  • braciola
  • salsiccia
  • fegatello
  • e il caratteristico “grasso e magro”, ossia la pancetta di maiale (Si tratta di un taglio pregiato dove grasso e carne magra si alternano in modo irregolare, spesso a favore del grasso, creando un sapore e una croccantezza unici, ideale per griglia o arrosti, e usato anche nella celebre porchetta umbra.)
• chop
• sausage
• chicken liver
• and the characteristic ‘grasso e magro’, or pork belly (This is a prized cut where fat and lean meat alternate irregularly, often with more fat, creating a unique flavour and crispiness, ideal for grilling or roasting, and also used in the famous Umbrian porchetta.)
• served with roast potatoes.

Lunch will end with zuppa inglese.