THE CIUÌGA OF SAN LORENZO IN BANALE THE CIUÌGA OF SAN LORENZO IN BANALE
THE CIUÌGA OF SAN LORENZO IN BANALE

The history of the ciuìga

The ciuìga originated in 1875 and is an unusual salami sausage (now under the guardianship of Slow Food) in which a ground pork filling is mixed with turnip. It is the consequence of serious poverty in the outer Giudicaria Valleys during past centuries, and in particular the area around San Lorenzo in Banale. A perennial shortage of meat led to the search for an inexpensive ingredient that could be added to enable adequate production for the traditional bread and salami platter. Turnips provided the necessary bulk and tricked both the eye and stomach. They were also easy to cultivate and ready for harvesting at the beginning of winter, which was also the start of the salami making season.

The ingredients

Ciuìga salami once contained 80% turnip with the remainder consisting of leftover pork like head, heart, and lungs. At the time the local people could not afford to throw anything away. Nowadays instead, prime meat cuts are used for ciuìga, not too fatty but also not excessively lean, in a proportion ranging from 60 to 70%. The remainder is turnip, cooked, well squeezed, and then mixed with the meat. White turnips are a humble crop and strongly linked to the autumn season. They are sown at the end of July and are generally ready for harvesting at the beginning of October. They are cleaned, sliced, cooked in water, and squeezed in a press.

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