In this article, we are going to tell you the story of an ancient and effortless but also very satisfying recipe that requires dedication and has the flavor of a faraway time when the pork, and meat in general, was a gift from heaven and was eaten only on special occasions.
The day when the pig passed away then, was a significant event awaited throughout the year and represented a time of celebration because it meant more abundant and delicious food than usual.
In the rural culture indeed, the pig was the only animal raised for purely food purposes and was considered a noble, highly prized animal, and an evidence of the wealth of the family that owned it (is it not evocative that moneyboxes are also called piggybanks?).
Drunk pork’s recipe
Our drunk pork, which we call maiale briaco, is a fragrant and succulent main course that is one-of-a-kind. Grandma Maria and mom Donatella coined its name, which actually fits like a glove. Soaking the meat with red wine is a common custom, but our family recipe requires a long cooking of the pork completely immersed, indeed literally drowned, in the nectar of Bacchus. But we don’t want to get you drunk with words, now let’s get to the ingredients!
Ingredients
- Chunks of pork scamerita
- Garlic
- Rosemary
- Parsley
- Fennel seed
- Red wine, including several types (best if leftover)
Procedure
Considering the quantities ‘by eye’, as all grandmothers teach us, make a mixture of garlic, rosemary, parsley and fennel seeds, cut the scamerita into small pieces and put it in a saucepan with the mixture and cover everything with red wine. Turn on the heat, bring to a boil and let everything simmer for 3-4 hours. When the meat is cooked, open the lid and let the residual wine evaporate until the stew is almost dry.
Useful tips
If you cut the scamerita into small pieces, the meat will be so tender that you won’t even need a knife.
Pairings
Serve it steaming hot on the table with a pan of polenta, or just accompanied with radicchio or salad dressed with evo oil. Grandma Maria’s maiale briaco is made to be paired with our Eclissi (Sangiovese, Cabernet and a touch of colorino), which brings out the spiciness and balances the intense flavor of the meat cooked for hours in the wine.
Curiosities
A few years ago Grandma Maria, the undisputed queen of Poggio al Bosco’s kitchen for many years, was interviewed by WeChianti about this recipe (and much more!), if you are curious here is the full interview.
