In the whole province of Avellino it is still common to produce a dish that is traditionally obtained from pig fat, “nzogna della vescica”. Pig fat, called “nzogna” that is suet, is worked on and then preserved in the vescica of the pig. The vescica, taken out during the butchering of the pig, is prepared washing it with water and aromatized vinegar with citrus fruit peels and the left to solidify in a bucket of cold water.
The suet is obtained cutting the pig’s fat in big pieces that are cooked in a big copper saucepan on a wood fire until the liquid parts separated from the solid one, it is then poured still liquid in the vescica.
It is hung from the ceiling and preserved in a fresh and dry place for at least 6-8 months.