Pork Coddled in Olive Oil with Tuscan Beans and Arugula

This dish from Arezzo originated in a time of great poverty and drought, when pigs had to be slaughtered because there was nothing to feed them. The pigs' legs, of course, were preserved in the form of prosciutto. The local farmers devised a method of preserving the rest of the pork similar to the way fresh tuna is preserved in Sicily: they salted it, cooked it very slowly in olive oil along with some seasonings and a little bit of unfiltered vin brusco, and then preserved the meat <