For centuries, in the Southern lands, the breeding and the killing of the pig represent one of the natural mechanisms that feed a closed and self-sufficient economy.

The festival that Stigliano organises each year in February shows the ritual of the killing of the pig - “do the pork” - as they say around here.

It is a heartrending event, during which every year the elders in Stigliano try to show visitors, but also the younger ones in the town, how this event, difficult to behold, has for a long time meant “life preservation”.

In the two days of the celebration it is possible to witness all the stages in this process: the killing, the cutting of the meats and the processing of the cold meats.

Stigliano's historical centre becomes a great open air kitchen. Grills and stoves yield soffritti, steaks and roasted sausages. Naturally, all this is accompanied by an excellent local wine.