El cerdo en la gastronomía antioqueña
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Date
2007
Authors
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Publisher
Corporación Universitaria Lasallista
Abstract
Pork was introduced in Antioquia after 1530 when
Jorge Robledo arrived, and it was accepted from
that moment on, even by the Indians, in the diet of
the region, first as fresh meat at the beginning and,
later, prepared, as in the case of ham.
Pork got more and more importance in the Antioquian
feeding, especially from the XVIII Century, and it even
became an essential component of the diet above
cow meat. In the XIX Century, with the introduction of
“Pará” ( Brachiaria mutica) and Guinea (Panicum
maximum) cattle exploitation increases and, therefore,
bovine meat improves its offer, fact that boosts
its consumption due to the lowering of its price, displacing
pork a little. Pork growth was made especially
in the backyards of the houses, fact that required
a law intervention de to its hygienic troublesome
consequences. At the beginning of the XXth
Century, pork is already regarded for many recipes
and meals, and gets more important when the pork
slaughtering becomes popular for every Christmas
time. Nevertheless, as the century advances, pork
with less fat is preferred due to health reasons, but
its protagonist role does not decrease. The pork,
with sausage and especially with chicharrón (fried
pork skin) is a basic part of the ensign meal of the
region: The Bandeja Paisa. Today, forage techniques
have been improved in zones as Santa Rosa and
La Unión, fact that allows the availability of healthier
meats for consumers. Antioquia, nowadays, is the
Colombian province with the highest consumption
of pork meat, achieving three times the national
media rate.
Key words: Pork
Description
Keywords
Corporación Universitaria Lasallista, Antioquia, Gastronomía, Antioquia - Historia, Antioquia - Costumbres, Cerdos