Typical Calabrian products: GRECANICO  MAGUL À, CALABRIAN CHEEK

Typical Calabrian products:

The MAGUL À GRECANICO, THE CALABRIAN PILLOW

The Calabrese pork cheek takes its name from the part of the pig's cheek used.
Aging fluctuates around 180 days. No additives or preservatives are used
in the processing of the Guancialen, for an unmistakable and absolutely
unique taste. Its organoleptic characteristics are particularly
intense; from the true and elegant aroma of dried fruit, to the ruby red color with veins of fat white color tending to pink, for a broad and complex flavor.

HISTORICAL SUMMARY OF PRODUCTION

Once, when the rural population was substantial, in today n the
country house a few pigs were raised inside the “Zimba ”, whose
meat was destined for family consumption for the holidays and to make
sausages as winter supplies. As there are almost no more families living
in the countryside, the home-reared pig disappears, while the demand for its

meat increases, which are the most appetite for

the

local population. Thus the need for pig farms arises, with pigsties that are based on the model of the Eumeo “ Zimbe ”, in practice leaving the pig closed, yes, but with the freedom to move within its own enclosure. ’ breeding and in order to allow greater availability of these meat animals, in compliance with the quality and health regulations in force. The processing of this product is characterized by simplicity: a sort of “rito ” executed with patience and passion by the Greek butchers. The ingredients used were and still are: sea salt from the salt pans of the Grecanica area (replaced today with sea salt) and natural flavors such as wild fennel seeds, red pepper flakes and half-grain black pepper .

PRODUCT CHARACTERISTICS

Type: typical product of the
Grecanica AreaPlace of Production: Grecanica Area (Province of Reggio Calabria) CalabriaForm:
trapezoidal.Taste: pleasant given
by the fat.Odour – perfume:
sweet perfume provided by the ’ combination of fat with aromas that
are present externally on the upper part.Color: homogeneous
of both meat and fat.Pasta: compact and tender.The characteristics
that make Magul àGrecanico unique are due to the climatic
factors of our Province and in particular to the pigs that live in the Grecanica area. They are kept in a semi-wild state (with freedom of movement), which is why their flesh takes on a rosy color and the fat is compact.

PRODUCT DESCRIPTION

Il Magul à (Pillow) Grecanico has a sweet scent and
a pleasant taste both of the fat, (which composes it and which only pigs
reared in the Grecanica area possess, that sweet fat given
by their diet) and both natural aromas such as wild fennel
typical of the Grecanica area (ingreco To M àtharo), dried and chopped
red pepper (in Greek ToPipeddhi), black pepper. It is produced in sizes ranging from 0.500
kg to 2.000 kg è without preservatives.

DESCRIPTION OF THE PROCESSING METHOD

For the production of Magul à Grecanico the lower part of the pig's throat is used, which is not removed from the external rind, but it is only cut and divided by the snout and the ears, after which the Magul à Grecanico is salted manually with a procedure typical of the Grecanica area and placed inside plastic containers, for food, is left in “salamoia ”, for a period of about 70 hours during which it is massaged manually. After about 70 hours the Magul à Grecanico is sprinkled with natural aromas mentioned above and left to mature.

GASTRONOMIC USE

Magul à Grecanico is so delicate and tasty that it expresses itself at its best even alone. Particularly inviting is the classic accompaniment to warm bread with wild fennel seeds typical of the Grecanica area. Combined with seasonal tomatoes it forms a complete, light and nutritious dish. To enjoy it at its best, it must be cut into very thin slices, possibly with a knife. It is also possible to use it in the kitchen for first or second courses.