Resumo

ARANGO NAVARRO, Fernando Aquiles. Pork meat in Antioquian gastronomy. Rev. Lasallista Investig. [online]. 2007, vol.4, n.1, pp.58-66. ISSN 1794-4449.

Pork was introduced in Antioquia after 1530 when Jorge Robledo arrived, and it was accepted from that moment on, even by the Indians, in the diet of the region, first as fresh meat at the beginning and, later, prepared, as in the case of ham. Pork got more and more importance in the Antioquian feeding, especially from the XVIII Century, and it even became an essential component of the diet above cow meat. In the XIX Century, with the introduction of "Pará" ( Brachiaria mutica) and Guinea (Panicum maximum) cattle exploitation increases and, therefore, bovine meat improves its offer, fact that boosts its consumption due to the lowering of its price, displacing pork a little. Pork growth was made especially in the backyards of the houses, fact that required a law intervention de to its hygienic troublesome consequences. At the beginning of the XXth Century, pork is already regarded for many recipes and meals, and gets more important when the pork slaughtering becomes popular for every Christmas time. Nevertheless, as the century advances, pork with less fat is preferred due to health reasons, but its protagonist role does not decrease. The pork, with sausage and especially with chicharrón (fried pork skin) is a basic part of the ensign meal of the region: The Bandeja Paisa. Today, forage techniques have been improved in zones as Santa Rosa and La Unión, fact that allows the availability of healthier meats for consumers. Antioquia, nowadays, is the Colombian province with the highest consumption of pork meat, achieving three times the national media rate.

Palavras-chave : Pork; Gastronomy; Antioquia.

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