The real Sardinian suckling pig can now return to Italian tables

The 11-year embargo is over. The "porcetto sardo" - or even porceddu or porcheddu, regardless of the "linguistic variables" a symbol of Sardinian agro-pastoral cuisine - can return to tables beyond Sardinia. That is, in national and European ones. After the go-ahead (arrived from Brussels) which cancels the provision passed in 2011 to counter the spread of African swine fever, new scenarios and new markets are opening up for foods that characterize typical Sardinian cuisine. The end of a story that lasted eleven years and which had serious consequences in the regional economy as exports of local products were severely limited. It all started on 11 November 2011 with the stop, for Sardinia, on the export of live or slaughtered pigs outside its borders. A decision taken to combat and eradicate swine fever, which appeared for the first time on the island in 1978 probably following the arrival of food waste from the Iberian peninsula. Hence the limitations which, as the Coldiretti ...