{"id":33908,"date":"2021-12-30T15:55:36","date_gmt":"2021-12-30T14:55:36","guid":{"rendered":"https:\/\/visitpiacenza.it\/enogastronomia\/ar-bragton-il-brachettone-made-with-pork-meat\/"},"modified":"2025-06-22T12:09:20","modified_gmt":"2025-06-22T10:09:20","slug":"ar-bragton-il-brachettone-made-with-pork-meat","status":"publish","type":"enogastronomia","link":"https:\/\/visitpiacenza.it\/en\/food-and-wine\/ar-bragton-il-brachettone-made-with-pork-meat\/","title":{"rendered":"Ar bragt\u00f2n (Il Brachettone, made with pork meat)"},"content":{"rendered":"

The name Br\u00e0gton(Brachettone)<\/strong> 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. <\/span><\/p>\n

What is a Br\u00e0gton(Brachettone)<\/strong> <\/span><\/h3>\n

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. <\/span><\/p>\n

How to eat it<\/span><\/h3>\n

After the curing phase, to eat Br\u00e0gton(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. <\/span><\/p>\n

It is one of the 5 De.Co products (Municipal Designation of Origin) certified in Bobbio<\/a> (Piacenza) in 2019.<\/span><\/p>\n","protected":false},"featured_media":26191,"template":"","territorio":[936],"categorie_enogastronomia":[1059,968,967],"class_list":["post-33908","enogastronomia","type-enogastronomia","status-publish","has-post-thumbnail","hentry","territorio-val-trebbia-en","categorie_enogastronomia-municipal-denomination-de-co","categorie_enogastronomia-recipes","categorie_enogastronomia-typical-products"],"acf":{"aziende":"","location":{"lat":"44.765728","lng":"9.389340","address":"Bobbio"},"ingredienti":"

pork shoulder<\/p>\n","livello_difficolta":"Facile","preparazione":"

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.<\/p>\n","tipologia":"Second course","tecniche_tipiche":"","origini_storiche":"","ingredients":"","iat":33743,"localita":32560},"yoast_head":"\nAr bragt\u00f2n (Il Brachettone, made with pork meat) - Visit Piacenza<\/title>\n<meta name=\"description\" content=\"The brachettone is a specialty of Bobbio, produced with pork. 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