Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
Fresh and transformed meat from the Casertana pig, a TGAA autochthonous ancient type known as pelatella, with slate-grey coat, lack of bristles and throat wattles called sciuccaglie.
Origin place card
The source centres the woods of Caserta and Benevento, where the pig has long been raised semi-wild on acorns, chestnuts and woodland foods.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
A foundational TIFA animal page: the hairless pelatella, sciuccaglie under the throat, Roman echoes, near-extinction, sugna, taralli, casatielli and the backbone of Campanian salumi.
Recreate-it pathway
Do not publish breed-based recipes without producer verification; instead create a breed route and link to tested recipes only where specific products have their own evidence.
Fieldwork questions
Which farms preserve the TGAA Casertana today? Can we photograph pelatella/sciuccaglie, woodland feeding, sugna making and linked salumi?
Photo brief
Photograph the animal, sciuccaglie, woodland/pasture context, sugna, linked salumi, and bakeries using nzogna where rights allow.