Find out how Armando and friends slaughtered and broke down a pig and made all kinds of pork delicacies over the span of one morning in his mother's garage. The delicious pork products they made included luscious sausages, head cheese and Lardo colonnata. The lardo Armando made was equally delicious but not IGP certified so couldn't carry the IGP name lardo colonnata. Nothing was left to go to waste and the final step was to cook up the remaining pork bones. The pork bones are typically served with another local Lunigiana dish, chestnut polenta. Mortadella lunigianese is another delicious local product they made, but quite different from the famous mortadella from Bologna. Nothing goes to waste! This episode is a re-release of the original; it's the most listened to Flavor of Italy podcast episode by far!