sacchiattu

E ru puarcu un si jetta ‘nnente (Never throw out any bits of the pig) Old Calabrian saying

U sacchiattu is a classic cucina povera dish of Calabria that takes the back muscles of pork and other bits of meat mixed with salt and pepper, and stuffed back into the rind of the hollowed out muscle, boiled and aged for about a month. The rind is then removed and the meat is sliced and served with potatoes.