Fagagna is the birthplace of Pestàt, a unique condiment that retains the flavours of autumn in pork lard. From November to March, the local, naturally reared pigs provide high-quality lard. This is minced and mixed with carrots, celery, onions, sage, rosemary, leeks, garlic, parsley, salt, pepper, cinnamon and allspice. Pestàt is matured in cool cellars after being made into sausages or stored in jars. It is used to flavour minestrone, meat and Brovada recipes and is protected by the Slow Food Presidium programme.
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