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IL CICCIOLO D`ORO

The Golden Crackling - 20th Edition

Piazza Roma

Campagnola Emilia (RE)

Gastronomic stands with tastings and sale of typical and traditional products. The fans will have the possibility to taste quality cracklings and sausage while getting to know the local tradition tied to the slaughter and processing of pork.

Challenge among 400 pork-butchers for the production of the biggest crackling - about 180 kilos obtained after long hours of boiling. At the end of the day there will be the final prize-giving to the best pork-butcher.

Date: the event will be held on Dec 08, 2019

Event timetable: from 10.00 a.m. to 6.00 p.m.

Programme:

9.00 a.m.
Meeting of the pork-butchers; 150 pots start to boil in the square.

10.00 a.m.
Opening of the festival with the Anthem to the Crackling played by Banda Primavera.
Distribution of fat to the pork butchers.

10.30 a.m.
Inauguration of a painting exhibition.
19 quintals of fat start to boil.
Entertainment with Radio Bruno.
Opening of the park Villa Cottafavi.

11.00 a.m.
The sausage runs in the square: 400 metres of sausage.

12.00
Lunch with the Pork Butcher's Restaurant: self service and indoors tables.

2.00 p.m.
Free tastings of the cracklings.

3.30 p.m.
Palio of Campagnola: prize-giving of the domestic producers of Reggio Emilia Balsamic Vinegar.

4.00 p.m.
The Academia Judices Salatii panel meets to judge the cracklings.

4.30 p.m.
Cooking of the double Guinness Supercrackling, two moulds of 180 kg of cracklings are offered to everybody.

5.00 p.m.
Prize-giving of the most beautiful pot, the best 2019 pork-butcher, the best Under 30 pork-butcher, award of the Pink Crackling Certificate to the participating female pork butchers.

Entrance: free entry

Information and Booking Centre

Tourist Office Reggio Emilia
Via Farini, 1/A - 42121 Reggio Emilia - Phone: ++39 0522 451152 - Fax: ++39 0522 436739
Weekday timetable:

Tuesday-Saturday 9.00 a.m. - 1.00 p.m. and 2.00 - 6.00 p.m.

Weekend timetable:

Sunday 9.30 a.m. - 12.30 p.m.

iat@municipio.re.it

By Reggio Emilia editorial staff (Dec 05, 2019)

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