On the first Sunday of March a festival dedicated to the pork butchery tradition: Fums, profums and salums is an itinerary along the streets of Sutrio to taste the pork-based dishes typical of Carnic cuisine.
From fresh steak to vinegar salami, from “pete cun las frices” to Varhackara: a symphony of flavors and aromas that come from all over the valley, to savor the taste of an ancient tradition and craft.
A curiosity: in Carnia the delicatessen business was a “family matter”; both because it was difficult to move between the valleys and because of the closed character of the Carnicians, each town and each hearth had its own recipe for preparing cured meats and meats. But not only that: the “cellar”, the place of conservation, also influenced the aroma and final flavour, thus giving each product a unique character.
Fums, Profums, and Salums
The butchery tradition in Carnia between past and present
Where: in Sutrio
When: first Sunday of March
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