The raising of pigs and consumption of pork is a very strong tradition in this area. This is especially true in the winter months, starting in mid-January when the pig is traditionally "ready" to delight our palates with grilled pork chops, spare ribs, fegatelli (pig's liver), slices of fat and lean, and all parts of the animal not used for preparing prosciutto, salami, etc. are frequently found on tables in this area.

A different matter altogether is the preparation of "porchetta," or whole roast pig.