The origins

We do not have a precise knowledge of the geographic area where Pork first appeared: there are ancient evidences of a presence in Asia, attempts to addomesticate it in the area between Tigris and Euphrates and also in China. Afterwards, with the large-scale diffusion of cattle-breeding in prechristian ages, we have evidence of swines in Greece, throughout the Balkans, up to Central Europe. Selvatic Pork has revealed its qualities for ancient man who, still as a nomad hunter, was beginning to practice a more stable cattle-breeding.
Pork was omnivore, prolific, easily adaptable to climatic changes, and supplied high quantities of high quality meat. We may say that Pork has in practice always been present in men's diet.

A history of Pork

Tour of Italy through the eyes of Pork

First attempts of preservation

In the past, the most common preservation method for Pork meat was simply to arrange it under salt. Other means available were drying and smoking.
Pork leg became the most valued part in swine. Cato, in his "De Agricoltura" and Columella, in "De Re Rustica", report the first seasoning experimental techniques, quite similar to those used today regarding many aspects. In ancient Rome the word "salumen" (salumi in italian, sausages in english) meant "salted food", made out of mostly pork meat.

   The art of making into sausages

Pork has always had great success on italians' tables, mostly roasted. But very soon other means of preservation were discovered: arranging it under salt, in its fat or oil, and making it into sausages. Someone claims that the first sausages came out during the Iron Age. Certainly, we can say that the art of making sausages and hams resulted from the requirement of making the Pork food stock keep longer.