El Purcit in Ostarie

The Pig and the Osteria of Yesteryear

When the Friulian winter is at its peak, in Martignacco, on the outskirts of Udine, one of the most deeply rooted traditions of peasant culture is celebrated: the processing of the pig. El Purcit in Ostarie, now in its twenty-fourth edition in 2026, brings back to life the atmosphere of the osterias of the past, when winter was the time for charcuterie and the flavors of pork warmed family tables.

The Flavors of Friulian Charcuterie

In the rustic rectory, in Piazza Vittorio Veneto, dishes that tell the story of Friuli's charcuterie art come to life: salam, muset, luanje, pansete, sotgol, ardiel, and pestadic, traditional preparations that enhance every part of the pig according to recipes passed down through generations. It is authentic, simple cuisine deeply tied to the territory, served in the warm and convivial environment that has always characterized the event.

Charcuterie Art and Entertainment

The festival is not just about food. Sundays are dedicated to charcuterie art demonstrations, a precious opportunity to discover the ancient gestures of pig processing. For families, there are shows and entertainment for children, while the Parco Festeggiamenti offers live music. Among the events, the tasting evening stands out as a highlight for the most curious palates.

A Tradition with a Charitable Heart

El Purcit in Ostarie is enriched with a meaning that goes beyond the table: on the occasion of the patron saint's day, San Biagio, the traditional charity dinner is held, a sign of a community that values solidarity. Supported by volunteers and local organizations in Martignacco, the event is now an eagerly awaited fixture on the Friulian winter calendar, capable of uniting memory, taste, and generosity.