Zerarìa is beef and pork meat in aspic. It has a local and retail market. Sale and consumption also in the local holiday farms.
In the past, it was prepared at Christmas.
It is included in the list of the Regional Atlas of Traditional Products edited by Regione Liguria, Agriculture and Tourism Department.
The pork legs and the head (including skin or lard, tongue and muscles) are boiled with aromas in order to obtain a broth. After the cooking, the various parts are cut with the knife and put into a hollow dish covering them with hot broth which, after cooling, will form a dense jelly. The product is then decorated with fresh laurel or lemon leaves. Traditionally, the mixture was put into special wooden case-shaped molds. It is left settling for a few days, then it can be eaten after cutting it into slices.
Production area: Valle Stura (GE)