The pig's feast
Every year, when we slaughter the pig for Christmas, the first piece of meat that goes into the pot is for the pig's feast. It's not a festive occasion or something planned well in advance – simply, after butchering, no one wants to stay hungry. From what I've noticed, when you have warm meat on the table, steaming polenta, and some pickles, it no longer matters who is telling stories and who is washing the dishes.
Quick Info
Total time: 1 hour
Servings: 8-10
Difficulty: easy
Ingredients
- Fresh pork: 1.5-2 kg (preferably a mix of neck, belly, and leg – with fat and skin attached)
- Bacon: 200 g (included or separate, depending on how it's butchered)
- Coarse salt: to taste (for seasoning during cooking)
- Water: 300 ml
- Pepper powder: optional (for those who want)
- Polenta: 400 g cornmeal + 1.2 l water + salt
- Assorted pickles: to taste (cucumbers, green tomatoes, cabbage)
Preparation Method
1. Cut the meat into large pieces, about two to three fingers thick. They don't need to be perfectly equal. Keep pieces with fat and, if you have it, with skin.
2. Place the bacon at the bottom of a large pot, cut into thick slices. Lay the meat over the bacon.
3. Add salt directly on the meat. If using pepper, sprinkle a little now.
4. Pour water over the meat, cover the pot, and put it on medium heat.
5. When it starts to boil, reduce the heat and let it simmer slowly, covered, for about 30 minutes. Stir occasionally, just to prevent sticking.
6. Once the meat has turned white and begins to soften, remove the lid. Let it simmer until the water reduces and the meat starts to brown in its own fat.
7. Check and turn the pieces of meat to brown them evenly on all sides. If too much fat melts, you can remove some at the end, but it's not mandatory.
8. Taste and add more salt if needed. It's done when the meat can be easily pierced with a fork and has slightly browned edges.
For the polenta:
1. In a cauldron or pot, bring water to a boil with salt.
2. When boiling, add the cornmeal in a rain, stirring continuously.
3. Cook on low heat, stirring often, for about 20 minutes or until the polenta easily pulls away from the sides of the pot.
Why I make this recipe often
It's quick to make, especially after a long day of cutting, butchering, and cleaning meat. It has a clean taste of fresh pork, doesn't require many spices, and is filling. It's a flexible recipe – you use exactly what remains on the table after butchering, without calculations.
Tips and Variations
Tips
- Use the freshest meat possible, still warm if you can, for the classic taste.
- If you only have lean meat, add more bacon. The feast should be juicy.
- Don't let the meat stick to the pot; stir gently if needed.
- Don't overdo the salt at first – fat absorbs more slowly, taste before the end.
Substitutions
- You can use neck or belly instead of leg. The important thing is that the meat has some fat.
- If you don't have bacon, a bit of lard at the beginning works too.
- It can also be made with meat from young wild boar – cooking time increases.
Variations
- Some add a bit of chopped onion at the beginning, although it's not traditional.
- For a more intense flavor, add a few cloves of raw garlic at the end, over the meat.
- If you have it, you can also add some liver pieces, but add them towards the end so they don't toughen up.
Serving Ideas
- The polenta should be firm enough to break off pieces by hand.
- The hard pickles (green tomatoes, cucumbers, pickled cabbage) complement the fat well.
- Goes well with pickled hot peppers, if you prefer.
Frequently Asked Questions
1. What kind of pork is suitable for the pig's feast?
The most suitable are pieces with fat – belly, neck, not very lean leg. Bacon should not be missing.
2. Can the pig's feast be made with store-bought meat?
Yes, but the taste is different. Freshly cut meat is juicier and softer. With store-bought meat, choose pieces with fat.
3. How long does the meat need to boil?
It depends on the size of the pieces. Generally, between 45-60 minutes – first boiling, then left to brown in its own fat.
4. Should I add other spices?
Traditionally no, just salt (maybe also pepper). If you want, you can add a bit of garlic at the end.
5. Is it made with wine?
Some drizzle a little white wine at the end, but it's not mandatory.
Nutritional Values (estimate per 100 g cooked meat)
Calories: 320 kcal
Protein: 20 g
Fat: 26 g
Carbohydrates: under 1 g
Polenta adds about 90 kcal/100 g, with 20 g carbohydrates and 2 g protein.
Storage and Reheating
The pig's feast can be stored in the refrigerator, in a closed container, for up to 3 days. When reheating, put everything with a little fat (or water if you want it not to be too dry) in a pan, on low heat, until it heats up. I do not recommend the microwave – the meat becomes tough.
That's it. It's a dish that is made without much hassle, but it always disappears quickly from the table.
After being butchered and reaching the part of the thighs, where the meat is, we must choose pieces of meat to put in the pot with some bacon, a cup of water, and some salt, then gently simmer the delicacy of meat, or as it is called, the pig's feast. This ritual of sacrificing the pig must not be missing. If you haven't eaten the pig's feast, then preparing the Christmas goodies is in vain... We also throw in some polenta and some pickles to make it a true feast... honestly, if it's not the best food possible... well, that's my opinion, my taste...
Ingredients: A piece of pork, neither large nor small, about 120-130 kg, salt, pickles, polenta.
