{"id":5361,"date":"2026-01-16T14:08:01","date_gmt":"2026-01-16T13:08:01","guid":{"rendered":"https:\/\/visitatina.com\/?p=5361"},"modified":"2026-03-05T00:12:40","modified_gmt":"2026-03-04T23:12:40","slug":"january-in-atina-the-season-of-the-pig-and-the-farming-community","status":"publish","type":"post","link":"https:\/\/visitatina.com\/en\/traditions\/january-in-atina-the-season-of-the-pig-and-the-farming-community\/","title":{"rendered":"January in Atina: the time of the pig and the farming community"},"content":{"rendered":"<p class=\"wp-block-paragraph\">In the month of\u00a0<strong>January<\/strong>, in the\u00a0<strong>the countryside around Atina<\/strong>, the farmers\u2019 lives revolved around one central figure:\u00a0<strong>the pig<\/strong>. His presence set the pace\u00a0<strong>the family, economic and social aspects of winter<\/strong>, representing a genuine\u00a0<strong>a source of sustenance for the whole year<\/strong>.<br>The beast was purchased at the\u00a0<strong>Foro Boario in Atina<\/strong>, a place for gatherings, bargaining and knowledge passed down through the ages, the beating heart of the local rural tradition.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-l-allevamento-del-maiale-nelle-campagne-di-atina\">Pig farming in the countryside around Atina<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The pig was reared with great care. The fattening process involved a diet consisting of&nbsp;<strong>beetroot, bran (v\u2019renna), green apples and acorns (ianna)<\/strong>. Everything was cooked in a large&nbsp;<strong>big knife<\/strong>&nbsp;with salt and, once cooled, administered to the animal.<br>This attention to detail was no accident: a balanced diet ensured a&nbsp;<strong>firm, meaty and high-quality meat<\/strong>, which is crucial at the moment of the killing.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The pig slaughter: a collective winter ritual<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">La&nbsp;<strong>pig slaughter<\/strong>&nbsp;it always happened&nbsp;<strong>after the Christmas holidays<\/strong>, when the cold ensured better preservation and flies were no longer a threat.<br>It was a collective effort:&nbsp;<strong>six or seven men<\/strong>&nbsp;They pinned the pig down, tied it up and, with a swift movement, slit its throat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The blood, collected straight away in a bowl, was cooked to make it set and then divided into several portions. As it could only be kept for a week at most, it was the first food to be eaten, cooked with onions or potatoes.<br>The&nbsp;<strong>black pudding<\/strong>, known as&nbsp;<strong>sprang up<\/strong>, was considered the real&nbsp;<strong>\u201cthe farmer\u2019s \u201dwealth\u201d<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Nothing from the pig went to waste: making full use of the meat<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">After being slaughtered, the pig was&nbsp;<strong>blanched in boiling water<\/strong>, hanging from the sturdiest hook in the cellar and split into two equal halves.<br>The intestines and guts, the&nbsp;<strong>v\u2019ruella<\/strong>, were carefully cleaned and set aside for the preparation of the&nbsp;<strong>sausages<\/strong>. Nothing was to be wasted.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The head, stripped of its eyes, provided flesh and bones for a&nbsp;<strong>slow soup<\/strong>, cooked in the&nbsp;<strong>pi\u00f1ata<\/strong>&nbsp;by the gentle fire in the fireplace.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Hams, lard and traditional dishes<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">They used their paws to prepare the&nbsp;<strong>hams<\/strong>, seasoned with salt, pepper and chilli, a source of pride for those who knew how to prepare them to perfection.<br>The feet were salted and left to dry for&nbsp;<strong>forty days<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">From the back, they used to make&nbsp;<strong>lard and ribs<\/strong>, to be cooked on the barbecue or breaded. The liver was used to make sausages for the sauce for the&nbsp;<strong>fire-eater<\/strong>&nbsp;or of the&nbsp;<strong>polenta<\/strong>, or it was eaten with sage, wrapped in a cloth.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">From the fattest part, one obtained the&nbsp;<strong>lard<\/strong>, melted slowly over the heat. The residues, known as&nbsp;<strong>cicura<\/strong>, they became a real treat: mixed with maize flour and baked in the oven in the shape of a pizza, they were a real feast for the palate.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The feast after the slaughter<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Once the slaughter was over, the farmyard was transformed into a&nbsp;<strong>a place for celebration and sharing<\/strong>. Also&nbsp;<strong>twenty or thirty people<\/strong>&nbsp;They used to get together to eat the&nbsp;<strong>homemade macaroni<\/strong>&nbsp;and the&nbsp;<strong>fried capicollo<\/strong>&nbsp;of the freshly slaughtered pig, celebrating the work that had been done and the&nbsp;<strong>solidarity within the farming community<\/strong>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Student initiation rites and the transition to adulthood<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">There wasn\u2019t even a&nbsp;<strong>a student tradition and initiation rite<\/strong>, typical of the local tradition. The pig\u2019s genitals were thrown behind the animal\u2019s split body and a&nbsp;<strong>a boy of about twelve<\/strong>, perched on a raised platform, he suddenly found it on his face.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Amidst the general laughter and the young man\u2019s embarrassment \u2013 particularly under the watchful gaze of the women \u2013 his&nbsp;<strong>entry into adulthood<\/strong>.<br>A playful yet deeply meaningful gesture, which marked the beginning of a journey that was to culminate the following year in the&nbsp;<strong>the right to hold the knife during slaughter<\/strong>.<\/p>","protected":false},"excerpt":{"rendered":"<p>Nel mese di\u00a0gennaio, nelle\u00a0campagne di Atina, la vita dei contadini ruotava attorno a un protagonista assoluto:\u00a0il maiale. La sua presenza scandiva i ritmi\u00a0familiari, economici e sociali dell\u2019inverno, rappresentando una vera e propria\u00a0risorsa di sopravvivenza per l\u2019intero anno.L\u2019acquisto della bestia avveniva al\u00a0Foro Boario di Atina, luogo di incontri, contrattazioni e conoscenze tramandate nel tempo, cuore pulsante [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5367,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2488],"tags":[],"class_list":["post-5361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tradizioni"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Gennaio ad Atina: il maiale e i riti della tradizione<\/title>\n<meta name=\"description\" content=\"Gennaio ad Atina tra allevamento del maiale, 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