AR BRAGTÒN (Il Brachettone, made with pork meat)

Municipal denomination De.Co

The name Bràgton(Brachettone) has unknown origins; what is known is that the farmers, after the traditional killing of the pig in late autumn, prepared a “brachettone” for Carnival and another for Easter.

What is a Bràgton(Brachettone)

This salami is obtained from the meat of the pork shoulder which is deboned, spiced, sewn into its rind and it is left to season with a fence between two wooden bars. After a few months, the bars are removed and the brachettone is ready to be cooked.

How to eat it

After the curing phase, to eat Bràgton(Brachettone) it is necessary to cook it for a few hours. It is advisable to serve part of it hot, in thick slices to be accompanied by a side dish, and part to be kept for the next few days, to be enjoyed cold sliced as a sausage.

It is one of the 5 De.Co products (Municipal Designation of Origin) certified in Bobbio (Piacenza) in 2019.

Recipe

Soak the brachettone for a day in plenty of water. Wrap it tightly in a cloth, tie it with kitchen string and place it in a pot of cold water. Boil it over low heat for a few hours, calculating about 1 hour for each kg of product; when the brachettone is cooked, cut it into thick slices and serve it hot accompanied by mashed potatoes or legumes cooked in a casserole, such as beans or lentils. It is advisable not to eat it all: leave a part to be eaten cold, cut into thin slices like a normal salami.