Maiale e Peperoni

We used to cook this dish regularly in winter. It relies on very meaty peppers called pepacelle, which have been preserved in vinegar during the summer. For this we use a damigiana (demijohn), or a big flask with an opening at the top large enough to take the peppers. Alternatively, you can fry fresh peppers until soft, then add vinegar at the... end, as I have done here. The combination of pickled peppers and pork is a truly peasant dish, but it is also one for gourmets.