Musetto Friulano con Brovada

Friuli-Venezia Giulia

‹ Friuli-Venezia Giulia

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Origin

Friuli-Venezia Giulia

Description

Friuli's canonical winter pairing: musetto (a fresh sausage of pig's snout meat, facial cartilage, and offal combined with spices) slow-boiled for 60-90 minutes, then sliced and served alongside braised brovada (fermented turnips). The musetto's cartilage-rich filling sets to a firm, gelatinous slice on cooling, and the sausage has a spiced, complex character from cinnamon, cloves, and nutmeg. The brovada's sourness cuts through the richness of the gelatinous pork. A canonical combination of San Silvestro (New Year's Eve) in Friuli.

III

The Thread

—Both are boiled gelatinous pork sausages (musetto uses snout cartilage, cotechino uses trotters and rind) served with an acidic or legume accompaniment — cotechino pairs with lentils, musetto pairs with fermented turnips, both representing the New Year tradition of pork-and-good-luck-accompaniment Emilia-Romagna

—Both are cartilage-and-meat gelatinous pork preparations from the same tradition of using every part of the pig — German version is cold-pressed and served as sliced aspic, Friulian is served hot from the boiling water with a fermented vegetable accompaniment German

Flavour Context

Spiced, gelatinous pork with whispers of cinnamon and clove, against the sour, wine-perfumed brovada — a uniquely Friulian cold-weather pairing of extraordinary character

Pillars V — VII

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