The text explores the life and importance of the pig in traditional rural families, describing the raising of various farm animals and focusing on the care and preparation of the pig, including its diet of leftovers and the nutritious “troccata”. The author details the ritual of slaughter, once considered a celebration, as well as the procedures for collecting the blood—used in cooking—and for scalding and cleaning the animal. Finally, the text illustrates the meticulous processing of every part of the pig, from making sausages and lard to preparing “ciarimboli”, emphasizing the idea that “nothing from the pig goes to waste.” It concludes with popular sayings that reflect the pig’s deep cultural and symbolic importance in rural life.