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Casertano Pigs

Casertano Pigs are pigs that are raised semi-wild in Campania, Italy, and allowed to roam in pastures and oak or chestnut forests.

They are a cross between wild boars in the Avellino, Benevento, Caserta and Salerno areas of Campania, and the "pata negra" pig from Spain.

The pigs have dark, slate-coloured skin and thin, short legs. They have a narrow, rectangular snout, with very few bristles, and two wattles (called "bargigli" in Italian; "sciucquaglie" in dialect) on the sides of its neck.

There is a producers association, called "Consorzio Allevatori Razza Suina Casertana" in Caserta, founded by 10 breeders. They are currently (2007) seeking PDO protection for the pig.


Consorzio Allevatori Razza Suina Casertana. Il "pelatello teanese"ovvero il maiale nero casertano. Retrieved September 2006 from http://www.prolocoteano.it/Territorio/Maiale_nero.htm.

See also:


Bacon; Barrow Hog; Berkshire Pigs; Butcher Hog; Casertano Pigs; Chitterlings; Crown Roast of Pork Day; Crown Roast of Pork; Fore Hock; Gilt Hog; Ground Pork; Ham; Hog Jowl; Iberian Pigs; Institutional Meat Purchase Specifications; Kurobuta Pork; Lard; Mett; Oreilles de Crisse; Pickled Pork; Pig's Feet; Pork Brawn; Pork Crackling; Pork Cubes; Pork Cuts Illustrated -- British; Pork Cuts Illustrated -- North American; Pork Heart; Pork Hocks; Pork Kidney; Pork Leg; Pork Liver; Pork Loin Roast; Pork Loin; Pork Maw; Pork Pies; Pork Rib Roast; Pork Ribs; Pork Rinds; Pork Souse; Pork; Prime Collar; Pulled Pork; Salt Meat; Sausages; Sow; Stag Hog; Streak of Lean; Tasso; Ventrèche; Zampino

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Also called:

Carne di suino di razza casertana, Maiale nero casertano, Pelatello teanese, Suino Casterano, Suino Pelatiello, Suino Teaniello (Italian)


Oulton, Randal. "Casertano Pigs." CooksInfo.com. Published 14 June 2006; revised 07 November 2007. Web. Accessed 06/21/2018. <http://www.cooksinfo.com/casertano-pigs>.

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