Prejvi or quajette
Prejvi or quajette before cooking
Tufeja of Castellamonte to cook quajette or prejvi inside the wood-burning oven | Definition
Salted and spiced pork rinds, rolled and tied with string.
- Processing Method: Cut a stripe of pork rind and flavor it with salt, pepper, aromas, and particular pickling, according to the recipe of the local grocer or butcher. Roll it and tie it with the special string. It is eaten after boiling it, usually with beans (in a terracotta pot called "tufeja").
- Production Area: Widespread all over Piemonte, they have different names according to the different dialects. In Chivasso they call them "preivi" (= priests), in Canavese area "quaiette".
- Legislative Protection: Preivi or quaiette are classified among the "Traditional Agri-foodstuffs of Regione Piemonte", according to art. 8 of the Legislative Decree 30th April 1998, n. 173 and the Annex to the Decisions of the Regional Council 15th April 2002 n. 46-5823.
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Aree protette Po Piemontese
(Piemonte)
Further Categories
of Products in the Park:
Preserves, Sweets, Cheese, Fruit, Liquors and Distilled beverages, Honey, Vegetables and Legumes, Bread, Fish, Autochthonous Breed and Meat, Rice Pasta and Cereals, Cold Cuts, Truffles, Wine |
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