Batsoà. Recipe from Old Piedmont
Once from December to February, the coldest months, there was the pig slaughter;
My family also did it, in February, we dedicated ourselves to this ritual; there was a lot of work, we waited all year for this event, the whole family gathered, everyone ate together, it was also a celebration; now I could no longer do it, I have voluntarily lost these customs, see my chickens.
Year after year we waited for this fateful day, which was not just one day, because preparing everything and then processing all the meats took much longer.
Nothing was wasted, all parts of the pig were used; of course, there were more or less noble parts.
With some lean meats, sausages were made, the leg for ham, and then there were cuts to put in raw sausage and cooked sausage, pancetta, or rolled bacon.
This custom can be found throughout Italy, in some areas, in recent years, this activity has had to be moderated due to the presence of Swine Fever, so family farms that preserved this tradition unfortunately had to give up, precisely for health reasons.
Now I am writing to you about a Piedmontese recipe, and right after the slaughter, the pig’s trotters were boiled for a long time in acidulated water, then deboned, breaded, and fried. Many would also include these trotters in the typical Piedmont mixed fry.
Naturally, a dish worthy of winter, of the cold; we cannot say it is light, but for those who love these dishes, it is absolutely worth trying a breading that makes these trotters crispy on the outside and soft on the inside, more or less acidic, reflecting the taste of the cook and the diners.
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
- Seasonality: Winter
Ingredients
With just one ingredient… But actually, you need more!
- 2 pig trotters (Already cleaned and singed, and halved)
- 1 carrot
- 1 celery stalk
- 1 onion
- Half cup vinegar
- Half red wine (Preferably Barbera, to accompany the finished dish)
- as needed breadcrumbs
- 2 eggs
- as needed peanut oil (For frying, better if abundant)
- as needed salt
Tools
A pot for cooking, a pan for frying, and bowls for breading
- Pots
- Pans
- Bowls
Steps
Simple steps, for a dish of ancient memory, but still current today.
First of all, you need to cook the trotters in water with the addition of vinegar, wine, salt, carrot, onion, and celery, until the meat comes off the bones easily, let them cool and debone, keeping the pieces not too small.
In a bowl, beat the eggs and dip the trotter pieces in them, then coat them in breadcrumbs. Some add minced parsley or rosemary; I prefer them plain.
Fry in hot oil until golden brown. Be careful of splashes, they still contain cooking water.
Serve hot, either alone or accompanied by other fried dishes.
They are delicious, but don’t overindulge😜😋🏃♀️ Serve them with a good glass of Barbera.
Preserving Batsoà…
I recommend not preserving them, but if you have leftovers, the next day warmed in the microwave they will be good, or perhaps better, but not beyond. I do not recommend freezing.
FAQ (Questions and Answers)
What if I don’t add the wine and vinegar?
Not everyone likes the taste of vinegar, so don’t use it; they are just as good without, or with a few drops of lemon if you like.
Can I finish cooking them in tomato sauce?
After breading and frying them, you can pass them in tomato sauce, it will become a very rich dish to serve with boiled potatoes.
