ciuìga

A classic example of cucina povera and a winter sausage of character, made of pork offal and turnips (rapa), produced by farmers who had to sell the rest of the pig for income.

Commercially made by La Famiglia Cooperativa Brenta, founded in 1890 by a priest in San Lorenzo in Banale (a village located between the Brenta Dolomites and Lake Garda in Trentino), ciuighe were stuffed with a mix of less 'noble' pig parts and 30- 40% turnip.

Flavoured with salt, pepper and garlic, the ciuìghe were then smoked for eight days to preserve them, and sliced like salame. Nowadays they use better cuts of pork, and sometimes beef. They are traditionally served with boiled or mashed potatoes and sauerkraut.

The ciuighe del Banale from San Lorenzo del Banale (the only place that still makes it) is in the Slow Food Presidium, and celebrated in the Sagra della Ciuìga in the village the first Sunday in November.