Prejvi, Previ, Preti or Quajette
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.
Prejvi or quajette
(photo by: Andrea Miola)
Prejvi or quajette before cooking
(photo by: Aree protette Po Torinese)
Tufeja of Castellamonte to cook quajette or prejvi in the wood-burning oven
(photo by: Andrea Miola)
Prejvi or quajette cut in halves and cooked in tufeja with beans
(photo by: Andrea Miola)
