Hello everyone, I'm Davide, so today I propose a video that is different from the usual video recipe, a bit particular because it is an interview, the interview of a journalist Stefano Caselli who hosts a program Buone cose, a program that deals with the good things in our territory In short he came here in my kitchen in this room right in this table you will see that he will interview Giorgino Giorgino by now you all know him because he is a YouTube idol and he is very loved I can see from the comments you write to me under the videos he is a truly exceptional character let's practically say him it will be told from when it started how it started up to the present day that we work together here in my kitchen or in his laboratory I hope you like the video because I combined it Since it aired in two episodes I combined the two the two little pieces of the episode I combined them and I hope I did a good job but then you will judge by leaving a like at the bottom of the video or subscribing to the channel. I recommend I created a WhatsApp channel where I will put the link below this video that if you click on it with WhatsApp you sign up to the channel the channel is absolutely anonymous your number will not be displayed but I can inform you or send you the links to the new videos or some photos that maybe I'll do something new and I'll publish it and in short you can take a look at it absolutely free and anonymous this being said I'll leave you the video because I've already gone on a bit too much it's a fun video come on enjoy it Greetings from Davide See you soon [Music] well we want to close this episode of Good Things by talking about traditions of true traditions of traditions of Camp Agna because in the month of January but also in the month of December, in short, it was tradition in our rural territories defined as amoli so making a pig is not something that one would do. Oh no, making a pig meant preparing the meat for preservation, perhaps something it could even be consumed immediately In short, let's talk about it with a real expert, a gentleman who has a very very particular story Giorgio Artioli welcome to Good things as well as to you guys rightly said Giorgino Oh please eh Giorgino so I have to call you that alenti if you call me Giorgio Artioli who knows me precisely Giorgino Giorgino who however was not born as a Norcino but was born a bricklayer explain to me First of all how is this story here because it is from here that we trace the traditions V we will go far back but let's do it in a few words GL I'll say it yes I stopped going at school in fifth grade 15 days later I already had a job in Modena to be the boy at Bottega via Malmusi on the corner of Prampolini to take away the shopping and collect the bread Ok then at half past the hour when the shop closed I went to via Mascherella number 20 and served at the table from a lady and I served around 30 people a day even a little more then after that the pay was very little my mother kept me at home because she was unfortunately a widow and so I started a a a series of of of of let's say so a series of bricklayers because if let's go talk about the Bosco della Salicetta, see what's changing Excuse me, 80 houses have been built there. I started there at the age of 14, even a little less, to build these little houses and out of 80 I have been in 65 66. There are also dedicated books where they are Yes of course then this story ended because after this cooperative was dissolved everyone went on their own I started to be a real bricklayer the one with the casserole the brick and and it was in June 57 Ah doing these things you know that those years there didn't there was antifreeze Absolutely not So when we were in the winter months it was snowing then it was cold it's not like now that it's summer what did the bricklayer do he went on unemployment unemployment was around 100 days they didn't give you more but not the job there were even more days so he devoted himself to bricklaying often and willingly He associated himself with butchers, the so-called butchers Yes of me who went home to the farmer or to the person who had the pig and went to do the butchering of course and were around from morning to 6:00 until midnight because it was it was an event to do this And then even the bricklayer who didn't have work who wanted to not always stay at the tavern went home with this Norcino and learned to make something that Alloro there were cotti that were ground by hand eh not with the electric machine everything was cut with a knife everything with a knife at the tip of a knife but it was forbidden because he had to be a boy so they made the Coti that lots of deboning take the meat away from the bone make the cup of the head the Paiolo of the cracklings the owner took care of it because if I squeeze them he would burn them they were his business so that's how it started then afterwards I left this stuff there because it grows yes guys like that Yes And I formed a partnership with my employers Ah we were many friends with an opposing team of us were Ah because there were also teams of butchers who yes you understand as well as bricklayers Yes ok despite being two different teams we were always together and here this thing was born here that on the other side there was a little jar Ah that the father was Cino he too on the here side there was me and a partner of mine who was still a little older Here's me who had done it even better and I challenged ourselves we started to form a cooperative so to speak yes yes yes and I killed 15 16-1 pigs a year plus a few friends who D And from there this story was born that I, not knowing anything about pigs or little did I know how to grind a few other things here we went to the pigsties to take out the pig No one had to do the things and whoever went there went Giorgino went Giorgino I moved forward from here little by little instead of being the last wheel of the wagon I had to be the helm of the car the captain of the Squad captain of the team listen eh Giorgino but this comes to mind you were talking about traditions so in short about also raising pigs at home but what were the pigs like in the past you know that the farmer they had sows normally true of course yes yes yes and the sows had their young The farmer decided to keep a pig two or three according to the the the the the family needs because there were also families of 30 people not of three like now and they took back two three L Toncelli two three L Toncelli they are those little pigs that stop teating the milk Yes ok and the spill was done they were put in a separate pigsty these here were given the first intervention when they stopped milking they were given Bran A little bit of yellow flour was given a little bit of oso and sia and the so-called in dialect scours a scours was raised it was the 60-70 kg lean pig Oh sure This one reached 60 70 80 kg in August super down Yes ok from there when it was the month of September we began to anticipate giving a little more of the Bran of the washing of the dishes of the courgettes like the washing of the dishes Oh yes farmer when they washed the dishes and so on ind dialect solarise l' zot l' zot it was nothing more than washing the dishes when they ate then there wasn't any detergent then it wasn't detergent but yes CAP yes shit on the Det anyway the problem is that after adding some potatoes yes ok and the pumpkins are the ones that make the the the the romellini from from from called suet Yes yes ok And these here were wanted made to eat something something something of alfalfa they also gave her a little bit not so much not so much because and they gave it until the Piglet was 50 then they stopped this one here and they begin to increase the yellow flour Bear flour yes When they arrived there in October-November that the pig was already around 120-130 kg and they said we at the beginning of December make the hypothesis we have to mass the last month or the last 40 days they gave him nothing to eat they gave him like big polenta Yellow flour and barley that was in there because they didn't have soya and they went that the pig was growing that a kilo a day a kilo a day yes yes from that the pig that he ate well exactly that he ate well He gave to eat the la la la the hot meal he really chatted when he did that to me and she was like the pig who had little space To go around who ate he went to bed from 800 per chg per day So you understand that he is a pig of 150 kg to become 2 22 23 30 it was just a moment because it was precisely that month 40 days premature for pig slaughter Ok slaughter taking place So in two moments before and after Christmas also no Good bad in short Before the holidays after the holidays so let's take the farmer for example Yes I made one before the holidays and one after the holidays it means Christmas and after Christmas because there wasn't any olive oil there either you know Ah no and it had to be done to make it the olive oil was kept the lard of the pig it's true it's true all the way from the neck up to the ham Ah and then this one was salted and hung up and the Housewife every time she had to make the ragon she went there a slice of stuff the pest Dina And then after we made the ragù and then after we made the ragù it became Rancid this is true It's true It's true but she but I made it at home with my grandparents because at my mother's house I can tell you again Er then I was always around working you took it when no one was there you went to steal it from the newel post you cut off a slice Maybe there was a fire lit you took a stick you cut the tip off it you took off the lard you went on the grill with a crouton in your hand still like this eh S Yes yes and then every drop that was about to fall you put it on the crest and went to Tocci of course These were the things that as a child I can ask you since you are not a lady When you were born Mr yes on the 6th 4 1939 I called it the Iron Class but Voilà 1939 Well in short I mean there's some iron class why not iron Yes they've done quite a bit of work Look but today I was paying attention while you were talking because logically these are the sayings of the tradize i in fact she is from Solara di Bonporto therefore in the province of Modena we are in the plain where there is fog and where when the pig party was held there was fog no there was fog Mavi la bicycle didn't fall from Grand neb that was there it's true Nice this one no this comes to mind You talk about killing the pig No but it was it was it was an act that had to be done then it's still done today with slaughterhouses because if seriousness is it had to be done eh and with respect also respect more than seriousness with respect he said well Sure then let's do something we started in this episode of Good Things with Giorgio Artioli Giorgino talking about traditions but there is still a lot to say no because we have to parry also long eh long long we also have to get to how this meat is processed Ok then we'll stop here because we've reached the end of this first episode of 2024 first original doc episode of 2024 of Good Things I thank you for the moment it's a nice to remember these things and we'll find it again at the beginning of the next episode okay So thank you for following us and we'll naturally be back in 7 days with good things We'll be waiting for
you [Music] [Applause] [ Music] [Applause] [Music] Welcome So good luck things let's pick up where we left off last week with our guest Gioli Norcino born a bricklayer who became a Norcino with a lot of experience, a lot of tradition and many things to tell us. Many good things that inevitably pass through if you talk to a Norcino from the let's call it the party that used to be held to the pig once in the country houses in the farmhouses which, in short, beyond the end of the pig was a real Giorgio for all the families for all the people who participated because you were not alone with the small group of the farmer who c 'it was there but in short it really became a real party no once it started at 6 and ended at midnight because it was a party in addition to the work which was slow because it was manual everything manual but there were also some fates because the butcher the Norcino was also a drinker ah eh many times we went to the Zoppi house on a bicycle also right and with the Tabarro also B Oh this and this we are already talking about in the 50s 55 yes ok because they took I seem to see these people eh on bicycles with the Tabarro with the Tabarro And what was done So with the pig what we produce even today no because I mean the ham the salami Eh so that I forgive me I mean forgive me I am convinced that today with all the regulations that were created to protect the product but to also protect those who eat today no and the industrial processing with the hygienic-sanitary standards that really are I once tried to go and make salami I had to take a course first to be able to enter the laboratory perfectly dressed which was not there away the ring away the watch the cap the cap on the head the beard cover everything really to say And then I mean in short in environments and in industry it's certainly like that too and maybe it was like that a little less but even once upon a time when you went home to the farmer you weren't that old enough to keep your hands clean you had an apron Yes Eco apron CH he had a lot of hair maybe he wore a cap a purillo I face the purillo yes Today however there are these rules fortunately for us who are consumers in the end no Yes it is also different the meat is more protected The meat is more protected it's true it's true Yes yes for the pigs of the past and the pigs today There is a difference a lot of difference a lot of difference you consider that the pig of the past was killed for two reasons I think the first was that of the ardo which we mentioned the previous time it remained was it remained heavy because it had to be an oil of The family's olive second point had to be to make the few salamis, the ham, the coppa and the bacon because in the events when the wheat was put in so that they came home the farmers had this habit of making fried dumplings and a bit of cold cuts and the bottle of Lambrusco for those who worked there but what bad habits they were beautiful that have been lost they are put by another and the quality of the meat here we start was very different because they made pork for the fat Yes when I was 91 cm the people he was celebrating But look at the beautiful time Now we look at the lean Ah 200 kg pig once we got 40 kg of lard 200 kg pig now we get 1820 then once in a pig it's not like we made a 200 240 kg pig they came 25 30 salamis like so little because Because in the meantime they saved the ham mh mh they saved the shoulder ham Yes they saved the two cups they saved the two bellies and sometimes even the fillet Med say where they got the meat to make the salamis eh all finishings of the ham finishing of the Coppa finishing of the bacon finishing of the shoulder of the ham from the shoulders the salami like this eh because you saved everything S Yes now instead Comp breakdowns of everything they say with a 180 kg pig I made 70 kg meat from Sal you have to start putting ham on the shoulder two bacons you put everything I don't hide the cured meats today but they can still be made in an artisanal way because we met Giorgio Artioli Giorgino together with Davide fantinati our youtuber of course yes yes yes who hosts us for this chat of ours Between the more and let's see, in short, on Davide's YouTube channel, you work together and you still manage to produce in an artisanal way and in a different way for many things. Well, why then I repeat, doing it by hand in the company of Davide or someone else who is a friend of mine is one thing go to an industrial level perac So we take the meat silta silta What does it mean that I take some ham I take some mancetta I take the loin I take a piece of Coppa we choose we choose it carefully choose It means certainly not leaving white and strands of nerves around If then a once the lean is done we weigh the lean we put a percentage of bacon which is the white and we do the slaughtering we put our Due Conces Yes without putting any The due Conces what are they Salt Pepper walnut scat Lambrusco and garlic closed here and nothing finer here not yes we put nothing else in it, the ones I make Eh or the one I make together with Davide if they come out good we slice them and eat them But what's the difference between a good salami and a bad salami there's a lot of difference So to make a good salami there are five the ingredients are not 2000 first choice the meat Ok which must be DOC according to the salt ok Because all the other Conce you put because you like them the salt is what is needed for preservation Giust conserv the capa so I everything I put because I want it to have that palate there drying of the salami yes and conservation of the salami the room specifically for aging To ensure that the salami comes to dooc And for a salami to come in the right environment there must be the right seasoning This is is is one of the part of the ingredients equal to salt and the meat it is very difficult to make salami everyone does it and it is right that Sea like this but everyone doesn't have the place to do the maturing the maturing you also said another word because now with with with the news In short that arrive etc. etc. the casing But of the original ones that is also that of the pig of which nothing is thrown away Or there are also synthetic ones of course This is a good question because let's go back for a moment when it was done I killed the pig to house here like this with a cloth you held the casings Yes now I take the pork casing in the case of the cotechino I change the reason because once upon a time it was put in your model as it would be the rule to do this too but if I make the cotechino with the pork casing a me it never happens that the casing doesn't break when you boil it cooked CH Ah ok So something a little more ecchi would have made that casing that looks like a bean I im casings very not tight very wide crush it with one hand in so that when you boil it the rind increases in volume and does not break the casing and does not break the casing Yes but this happens rarely so let's buy cow casing Ok this cow casing does the same job the cotechino comes out a little smaller because it's the straight one Yes because the pork rind is also 1 kg2 also 1 K3 Eh this becomes smaller And when the Bulli doesn't break Here's the only difference that I put in is the casing but not synthetic look I'll do it last question because then maybe we will have the opportunity to meet again to ski and the last question is this Giorgio but what is the cured meat that gives the most satisfaction to the Norcino the ham the ham No what must be created I imagine undoubtedly undoubtedly one of the products that it gives more satisfaction for me there are two eh three also the salami first because the salami makes you pay so much attention eh Why are you always worried until you put the knife in and you don't see how it turned out and you don't smell the scent Exactly Yes yes yes but you see it but you don't feel it So it's it's the other it's the bacon Yes if you leave the rind if you take the rind off Well you have one less thought because you have the opportunity to tighten it better because the rind is hard it's nervous then the it's not that when it dries it really tends to always go close it tries to open so it's the escape D qu of the belly and if we have an alternative to the Coppa but the coppa gives you less worries because it's a muscle it's a whole piece you put it in default If you take the blackberry it means the aromas that you put in it OK Yes it soaks for 7-8 days what is what you think is fine is a muscle if you pay attention when it is blackberry to keep it turned so that it doesn't dry out skin because it dries out afterwards it no longer pulls the salt and it stinks Exactly they have odors it's a muscle and it gives you much less pleasure but the bacon and the salami of course I also salt the ham again I salt it on the cutting board then on the so-called Sal now Salo that one too eh we also did that one with Davide This was a wonderful result Eh Ah it was he was very good eh So Giorgio In the meantime I thank you for being our guest in these two episodes and telling us about it a bit of healthy tradition from times gone by. But with our images and with the workmanship that we have also seen within today's industrial production plants, the workmanship is still done by artisans hired by the industry because in any case to create these things also on an industrial level, the hand of the Craftsman is needed, the eye is needed, the sense of smell is needed, therefore very great professionals who OG or OG precisely work the meat, the pork meat in particular of them. We have shown you some images. Thanks therefore to Giorgio Artioli Giorgino As we were saying for staying with us we will meet again ok You are there we talked about tradition we talked but of course we will continue to do so here at Good things little break We will be back in a moment Thanks again Giorgio Thanks you Thanks [Music] Davide [Music] n
