They are born cockerels and end up as capons, but in the Asti area they are regarded as genuine “celebrities,” celebrated in dedicated events. In San Damiano, the Historic Capon Fair has been held for over 70 years, always in December, offering a unique opportunity to buy capons that have been reared painstakingly in the local farmhouses. Here, capons take center stage in exhibitions and celebratory events. Production follows traditional methods passed down over time and often entrusted to the women of the family. The art of caponizing, carried out when the chicken reaches around one and a half kilograms in weight, is a delicate procedure requiring considerable skill. Once caponized, the bird is raised outdoors, fed mainly on maize and other local products. This results in tender, flavorful meat. During the fair, capons are presented with great care: they must weigh between 2.5 and 3.5 kg, have light plumage, a small head, and no comb—features that make them immediately recognizable.
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