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From corallina to capocollo, cured meats at Easter since the Middle Ages

2023-04-07T09:27:50.604Z


Assica, this year Italians will consume 10,000 tons (ANSA) From north to south, at Easter and Easter Monday, Italians do not give up cured meats. This year, according to the estimates of the Industrial Association of Meats and Cured Meats belonging to Confindustria (Assica), a consumption of about 10,000 tons of salami, coppa and capocolli is expected for a value of 185 million euros. The origins of this choice on the menu, however, go far back in time. I


From north to south, at Easter and Easter Monday, Italians do not give up cured meats.

This year, according to the estimates of the Industrial Association of Meats and Cured Meats belonging to Confindustria (Assica), a consumption of about 10,000 tons of salami, coppa and capocolli is expected for a value of 185 million euros.

The origins of this choice on the menu, however, go far back in time.

In fact, a custom linked to the seasoning of pork meat and, at the same time, to religious tradition dates back to the Middle Ages.



The slaughtering of the pigs generally took place from the day of Saint Lucia (December 13) to that of Saint Anthony (January 17) where salamis were obtained that had different maturing periods.

Carnival was celebrated with sausages or slices of salami cooked in white wine, therefore abstention at the table was foreseen for 40 days.

However, on Easter day, at the end of Lent, they could finally be eaten again, exactly when they had reached the right degree of seasoning.

In particular, the period between the end of March and the end of April is the perfect one to consume salami and coppa (or capocollo), products that need to be matured for three or four months: from



Also this year, "despite the greater attention that Italians will devote to shopping, therefore, they will not give up traditional foods" but "an important contribution to consumption will also come from tourism which, according to data relating to bookings, should register a significant increase compared to the already good performance in 2022 especially in the main Italian cities", explains Davide Calderone Director of Assica According to Assica data.

Always the pig will also be the protagonist of Easter Monday, with the traditional trip outside the city, which are not such without grilled ribs, sausages and chops.

Source: ansa

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