23 September

Mexico: The Maya Pig – A matter of breeding

Torino-Lingotto Fiere

One of Mexico’s most characteristic pig breeds is the Slow Food Presidium-protected, the free-grazing Yucatán Peninsula hairless.

This pig produces intensely flavored pork, low in fat and it features in local recipes such as cochinita pibil (wrapped in plantain leaves and baked in a pit in the ground) and poc chuc (marinated and cooked over charcoal) or simply served with beans. One of these regional dishes will be presented here by Regina Escalante, the brilliant young rising star of Mexican gastronomy, and Parva Domus, a Piedmontese farm that has espoused the philosophy of animal well-being.

Served: Cochinita pibil tacos, paired with the winning beers of Slow Beer Mexico 2018.

23 September

13:00 - 14:00

Food for Change – Slow Meat – Oval
Total of seats
Seats available:
30 €
Price for members
25 €