November Porc: the taste of pork in the Bassa Parmense
November porc…During the month of November, the most yummy event in Italy in Giuseppe Verdi’s and Guareschi’s land, 4 villages in 4 weekends and a star: the pork.
Where: Sissa, Trecasali, Polesine Parmense, Zibello e Roccabianca.
When: from November 1st to November 26th 2017
Folklore and festivals
Sissa November 1,2,3,4,5
Pork’s flavours
Polesine Parmense November 10,11,12
We cook “Priests and Bishops”
Zibello November 17,18,19
Pleasures and delicacies at the Court of King Culatello
Roccabianca November 24,25,26
Harmonies of spices and herbal teas
November has just started and for lovers of gastronomic tradition and typical flavors, this means only one thing: November Porc. The traditional festival dedicated to pork and all tasty pork meat products is now at its sixteenth edition, which has started just a few days ago with the weekend dedicated to “I Sapori del Maiale” in Sissa and Trecasali. From November 10th to November 12th 2017 the most greedy relay race of Italy stops in Polesine Parmense with “We cook priests and bishops”. The following weekend it will delight the palates in Zibello with “Pleasure and delights at the Court of King Culatello” (from Friday 17 to Sunday 19th). It will be finally closed on November 24th, 25th and 26th in Roccabianca with “Armonie of spices and infusions”. Four stops, four weekends, full of taste and tradition.
Also this year, the motto of November Porc is “We hope there will be fog!” At first glance a contradiction – usually this atmospheric event is considered a nuisance – but in the Bassa Parmense fog is really special. Not only because it is an integral part of a unique and evocative landscape, but also for its capacity of influencing the goodness of some of the delicacies that can be tasted during the weekends of the event, the Culatello in primis. The fog, in fact, favours the maturation of this and other famous salami in the area, giving the meat the unmistakable taste which decrees its success. Every time you see the white blanket laid on the villages of the Bassa, perhaps accompanied by the “galaverna”, it should therefore be borne in mind that these ingredients are essential to allow local pork butchers to work the pig according to the methods and traditions “of the past “, keeping those tastes – that are a real local heritage – unaltered. Without forgetting that fog, here, is much more than an atmospheric event, but something closely connected to the soul of the territory: how else would so many artists – from Verdi to Bertolucci, passing through Guareschi – have been inspired by these places or would they have set their works here? Participating in November Porc, in some way, also means sharing the suggestive magic of the Bassa Parmense.
Reference: Strada del Culatello di Zibello and Municipalities involved
Come and discover Parma and Bassa Parmense during the November Porc!
Guided Tours to Culatello di Zibello production sites, fortresses and castles of the Bassa Parmense are provided on request in the following languages: Italian, English, French, Spanish, German.
Booking:
CellPhone: +39 348 4559176
E-mail: guideparma@gmail.com