P'carìa – The Pig in the Square

A festival that smells of peasant tradition

Every January, the historic centre of Campogalliano, a small municipality in the province of Modena in Emilia-Romagna, transforms into a large open-air workshop dedicated to a practice that was central to the domestic economy of the Emilian countryside for centuries: pork processing. The P'carìa – The Pig in the Square originates from the ancient custom of farming families who, in the colder months, would gather to butcher the pig, produce cured meats, and prepare the typical dishes that would stock their pantries for the entire year. From that collective memory, one of the most beloved winter festivals in the Modena area has grown.

From steaming cauldrons to King Crackling

The heart of the event is Piazza Vittorio Emanuele II, where from the early morning hours, fires are lit, and the pork butchers from Campogalliano and the surrounding areas demonstrate the traditional wood-fired cooking techniques live: in large cauldrons, pork cracklings (ciccioli) and head cheese (coppa di testa) simmer, while the charcuterie makers prepare sausages in front of the public. It's an ancient ritual that becomes a spectacle, an opportunity to tell younger generations how people lived in the country houses of the Bassa region in the past.

The most anticipated moment is the Palio della P'carìa, the competition that crowns the King of Cracklings (Re del Cicciolo): a jury evaluates the cracklings produced by the participants according to precise criteria such as consistency and salting, under the direction of the Accademia Judices Salatii. A gastronomic challenge that is both light-hearted and serious, which has fueled competition among the local pork butchers for years.

Market, flavours, and entertainment

Along the streets and squares of the centre, a large food and wine market unfolds, alongside a general market, with dozens of exhibitors offering cured meats, cheeses, wines, street food, and specialities from other regions, without forgetting options for vegans. The town's food stands offer the great classics of Emilian cuisine: fried dumplings (gnocco fritto), polenta with ribs, cotechino sausage with beans, and sandwiches with porchetta and zampone.

The day is marked by music and entertainment: the sounds of rock 'n' roll bands fill the streets, while from the town hall balcony, the folk performance of the Famiglia Pavironica, the historic masks of the Modena Carnival, takes place. For children, there are games and entertainment, while the renowned Museo della Bilancia (Weighing Scale Museum) – unique in Italy – opens its doors for free with guided tours and dedicated activities.

Why it's worth going

The P'carìa is much more than a gastronomic festival: it's a living story of a community that recognizes itself in its peasant roots. A genuine day, with a flavour of yesteryear, where the cold of the Emilian winter is warmed by the aroma of pork cracklings, the warmth of the square, and the joy of a festival that belongs to the entire town.