No. 102. Porcelletto Da Latte In Galantina (sucking Pig) Recipe

Porcelletto Da Latte In Galantina (Sucking Pig)

History:
Porcelletto Da Latte In Galantina, also known as Sucking Pig in Galantina, is a traditional Italian dish that originated in the region of Latium. Galantina is a cooking technique that involves deboning, stuffing, and cooking meat in a savory jelly. This dish has been enjoyed in Italy for many generations and is often served as a centerpiece for special occasions and festive gatherings.

Fun Facts:
1. The term "porcelletto da latte" translates to "milk-fed piglet" in English. The name refers to the young age of the pig used in the dish, which results in tender and flavorful meat.
2. Galantina is derived from the French word "galantine," which means a dish prepared with a gelatinous covering.
3. The use of forcemeat and various aromatic ingredients like truffles and pistachio nuts adds depth of flavor and texture to the dish.
4. The cooking process of slow simmering the pig in a flavorful broth allows the meat to become exceptionally tender and succulent.
5. Traditionally, Porcelletto Da Latte In Galantina is served cold, making it a perfect dish for summer parties or a delicious option for a charcuterie board.

Recipe:

Ingredients:
- 1 sucking pig, deboned (except for the feet)
- Forcemeat of fowl and veal
- Marinated bacon
- Slices of truffle
- Pistachio nuts
- Cooked ham
- Lemon juice
- Fat bacon slices
- Pudding cloth
- Bones and cuttings from the pig
- Veal steak, cut into pieces
- 2 bay leaves
- Salt
- 1 carrot, chopped
- 1 onion, chopped
- 1 shallot, chopped
- Bunch of parsley
- 1 bottle of Chablis or other white wine
- Stock
- Gravy (optional)
- Additional stock for reducing and clarifying the jelly

Instructions:

1. Bone the sucking pig, removing all bones except for its feet. Take care not to cut the skin on its back while deboning. Once deboned, lay the pig out on a napkin.

2. Prepare the forcemeat by combining fowl and veal. Spread a layer of this forcemeat, approximately an inch thick, inside the pig's cavity.

3. Layer bits of marinated bacon, slices of truffle, pistachio nuts, cooked ham, and some of the pig's flesh over the forcemeat. Repeat the layers until the pig's skin is adequately filled with the stuffing ingredients.

4. Lightly sew the pig together to maintain its shape. Rub lemon juice all over the pig's surface.

5. Cover the pig with slices of fat bacon. Afterward, roll it up and secure it in a pudding cloth.

6. In a stewpan, combine the bones and cuttings from the pig with bits of bacon and veal steak. Add bay leaves, salt, chopped carrot, chopped onion, chopped shallot, and a bunch of parsley.

7. Place the pig inside the stewpan with a bottle of white wine and enough stock to cover it completely.

8. Cook the pig over low heat for approximately three hours. This slow cooking process will ensure the meat becomes tender and flavorful.

9. Once cooked, remove the pig from the stewpan and allow it to cool. Remove the pudding cloth carefully.

10. Pass the cooking liquid through a hair sieve. If needed, add some additional stock to the liquid. Reduce and clarify the liquid to create a flavorful jelly.

11. Decorate the serving dish with the jelly and place the Porcelletto Da Latte In Galantina on top.

12. Serve the dish cold for optimal enjoyment.

Similar Recipe Dishes:
- Porchetta: A classic Italian dish made from a boned and rolled pork roast. It is typically seasoned with garlic, herbs, and spices before being slow-roasted until tender and crispy.
- Galantine de Volaille: A French dish that features a boned and stuffed poultry, usually chicken or turkey. The meat is then rolled and cooked before being served cold and sliced.
- Stuffed Roast Pig: A popular dish in many cultures, featuring a whole pig stuffed with various ingredients like herbs, vegetables, or rice. The pig is typically roasted until the skin becomes crispy and the meat is juicy and flavorful.

Enjoy the process of creating this traditional Italian dish and have a delightful culinary experience with Porcelletto Da Latte In Galantina!

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