Pork with Preserved Peppers

‘This recipe is a classic, very characteristic of the time of year when the pig is slaughtered. Between October and January, the pig is at its peak of condition and at its fattest, and it is then that it must make its ultimate sacrifice... This dish is traditionally cooked with the leftover meats and fats from making salame and ham, and to cut its occasional fattiness, it includes peppers preserved in vinegar. The taste is wonderful, and fresh peppers wouldn’t be the same at all (unless tre