Gran Suino Padano DOP
Loris Scagliarini –– Published - May 1, 2010

Introduction Gran Suino Padano DOP

Beyond Wine: General Index

Introduction
Here we continue our presentation of Italy's 155 products of Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta).

This month we present a domestic animal which, because of its characteristics, due partially to the traditional breeding method and the type of feeding, received the DOP classification by the European Union in 2006: the Gran Suino Padano DOP or Great Swine from the Padana Plain. This type of pig is in fact bigger and has unique characteristics, not found in other swine grown in Italy or elsewhere in the world.

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Gran Suino Padano DOP, or Great Swine from the Padana Plain (Piedmont, Lombardy, Veneto, Friuli-Venezia Giulia, Emilia-Romagna, Tuscany, Marches, Umbria, Latium, Abruzzo and Molise)
Protected Designations of Origin: REG. 2006

Gran Suino Padano, stands for:

• Gran (Big, Large): Stands for 'precious', 'fully-grown', with reference to its body volume, which is bigger compared to pigs bred outside the official typical breeding area. These pigs grow slowly, and are bred in a healthful, controlled environment.
• Suino (Swine): On average, each Gran Suino Padano weighs around 160 kilograms (around 350 pounds) and provides sought-after meat cuts, characterized by a lower water content compared to other pork meat, thus are more palatable and savory. In addition, the more 'mature' meat of this breed provides biologically valuable proteins, vitamins and mineral salts.
• Padano (referring to the Padana Plain): This is the historic breeding area and its pig farming and pork meat tradition, which dates back several centuries, it is probably unique in the whole world. It is not by chance that the loin, which is one of the main cuts of fresh pork meat, in this part of the world is identified regionally, by associating it with different cities scattered along the Pianura Padana, such as lombo Modena (Modena loin), lombo Padova Venezia (Padua Venice loin), lombo Bologna con filetto, Bologna loin with filet), and so on.

The denomination Gran Suino Padano DOP is applied to the fresh pork meat destined mostly to the production of cured cold cuts and typical prosciutto, with a smaller amount used for fresh pork meat recipes.

The quality and characteristics of this pork meat is the result of a combination of genetic, environmental and traditional factors, paired with particular breeding techniques.

The Gran Suino Padano is born, grows, and is finally slaughtered in the geographic area know as Pianura Padana (Padana Plain). This area is particularly dedicated to the intensive production of cereals and traditional hard cheeses, such as the Grana Padano and Parmigiano Reggiano. Large swine breeding is indissolubly linked to the massive use of cereals and cereal mills by-products, combined with serum and other cheese factory by-products. It is thanks to these factors that swine factories, as well as the main slaughterhouses and meat processing plants are found all over the Pianura Padana. On the other hand, the aging facilities, in particular those specializing in prosciutto, are located preferably in foothill or hilly areas.

Pork chops, loin, filet, coppa, spare ribs and sausage are just some of the
food products obtained from the Gran Suino Padano DOP

The Consorzio di Tutela del Prosciutto di Parma (Consortium for the Protection of the Prosciutto di Parma) originated in this area, followed by other consortiums for the protection of other typical and local DOP prosciuttos and cold cuts, such as the salame Brianza, salame di Varzi, or the Salamini Italiani alla Cacciatora (Little Italian Salami Hunter Style). In this part of Italy the pork meat culture, from the various local prosciuttos to the renowned salami from the Padana Plain, has given life to breeding techniques and meat transformation processes which are unique and cannot be found elsewhere in Italy or abroad.

Recipes

Gran Suino Padano in Salt Crust Serves 4:   • 600 gr. Gran Suino Padano DOP loin • 3 tbs. extra virgin olive oil • 50 gr. butter • 5 sage leaves • 1 sprig rosemary   1 sprig fresh myrtle   1 sprig thyme   2 kg. coarse salt   1 egg   1 onion   1 carrot   3 bay leaves • 1 clove garlic • 1 glass dry white wine Preparation:   • Cook loin in extra virgin olive oil with a little butter, adding sage, rosemary and myrtle. • Once browned, remove from heat and cover with the same herbs. • In a oven pan deposit a layer of salt mixed with egg white, add the meat, vegetables and cover with more salt. • Cook in oven at 175°C (80°F) for about 50 minutes. Suggested wines: White Arneis, Vermentino Toscano, Soave Classico DOC. Red Lambrusco dell'Emilia, Chianti DOC, Barbera DOC Superioore, Ghemme DOCG.

Skewers with Mediterranean Aromas and Yellow Peppers Serves 4: • Yellow Peppers • 5 slices of Gran Suino Padano DOP meat • 1 glass white wine • 3 tomatoes • Olive oil • 1 garlic clove • Salt and pepper to taste. Preparation: • Clean peppers and tomatoes, slice, grill, then peel and cut into cubes. • In a pan fry the crushed garlic lightly in olive oil, add slices of pork and cook for a few minutes at high temperature. • Add peppers, tomatoes and wine. • Add salt and pepper to taste and cook for 15 minutes. • Prepare skewers alternating meat and vegetables. Suggested wines: White Monteregio di Massa Marittima DOC 'Aurora', Falanghina Pompeiano Bianco IGT, Malvasia del Chianti. Red Montepuciano d'Abruzzo DOC, Monica di Sardegna, Toscana IGT 'Merigge'.

• Production Zone:
  Piedmont, Lombardy, Veneto, Friuli-Venezia Giulia, Emilia-Romagna, Tuscany, Marches, Umbria, Latium, Abruzzo and Molise regions.

• Producers' Organization:
  Consorzio del Gran Suino Padano DOP
  • Administrative Headquarter:
    Via Masaccio, 11
    42010 Reggio Emilia
  • Operative Headquarter:
    Milanofiori - Strada 4 Palazzo Q8
    20089 Rozzano (MI)
    Tel. +39 02 37050335
    Fax. +39 02 57510607

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