Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
A pork gelatin from the Alta Valle del Calore, made from collagen-rich pig parts whose broth sets around pieces of meat.
Origin place card
The official sheet places it in the Alta Valle del Calore, an Irpinian area in Avellino province with an ancient gastronomic tradition.
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
Irpinia’s cold-season collagen memory: pig head, tail, feet and frontalina turned into vinegar, bay, chilli and jars.
Recreate-it pathway
Build a historical/fieldwork page before recipe publication; preservation must be reviewed for safety.
Fieldwork questions
Which towns in Alta Valle del Calore still make ilatina 'r puorcu? Is it tied to pig-killing, Carnival, winter or family jars?
Photo brief
Jars, cut gelatina, bay leaves, Irpinian winter kitchen, hands slicing cold set broth.