The italian heavy Pork
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Italian pig breeding, above all in the North of Italy, is totally different from other European countries.
Usually we breed pigs for the production of delicatessens and high quality hams. Italian companies are oriented towards the production of animals being very heavy; this is the reason why it is called “heavy pork”. |
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For this purpose, meat must be mature, have a high capacity to keep juices, should be odourless and without anomalous flavours and last but not least it must have an appropriate content of fat, useful in both the seasoning and cooking process to develop the flavouring desired. The ideal animal morphology have to satisfy precise conditions: big size, skin without pigmentation, white pig bristle, compact structure, trunk not so long and broad but instead deep, in a sort of cylindrical form laterally compressed. Moreover it has to have a muscular build, stout skeleton and limbs, burly shoulder adhered to trunk, developed and plump thighs and buttocks and strong abdomens. .
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