Frittule Calabresi — Fried Pork Carnitas

Calabria — frittule are the pig-slaughter day preparation throughout the region. The maialatura (pig slaughter) in Calabrian tradition takes place in January-February, and frittule are prepared and eaten on the day of the slaughter — nothing preserves; everything is immediate.

Frittule (also called rosolature or fritture di maiale) are the Calabrian version of the pig-slaughter feast preparation: pork belly, pork fat, and miscellaneous trimmings from the maialatura (pig slaughter) slow-rendered in lard in a large iron pot until the meat is completely tender and the fat has been extracted, then the temperature is raised and the meat pieces fry in their own rendered fat until golden and slightly crisp. The resulting small pieces of golden fried pork are served on rough paper immediately — the only seasoning is coarse salt and dried chilli. They are simultaneously the simplest and most satisfying thing made from a pig.

Frittule hot from the pot are the paradigm of simplicity: golden, slightly crisp on the outside, yielding within, fat-rich, salt-and-chilli seasoned. The flavour is pure rendered pork, Maillard-crisped — there is nothing more honest in Italian food. They are eaten communally, standing around the pot, with rough bread and coarse red wine.