Blog #2 – Nicholette Davis
Colorful Cuban Carnivals
~Blog #2~
April 13, 2015
By: Nicholette Davis
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In Cuban culture there is one name that tops all other
celebrations, and that name is Carnival.
Now this is not just a one day event as the celebration lasts for three
weeks in three different cities. Those
cities are the largely populated areas of Havana, Varadero, and Santiago de
Cuba. The Carnivals in Havana and
Santiago de Cuba begins in the second week of February and ends once everyone
has had their fun and merriment. The
city of Varadero has their Carnival begin in the last week of June. Now this creates a rift between Carnivals
that lately has become named the Winter and Summer Carnivals. 
Due to how large and long this celebration lasts, there is
one clear staple to the meals of the event.
That ingredient is pork. Whether
the pork is slow roasted in a box, shredded to make pulled pork, or cut into
slices to make sandwiches, pork is involved in almost every dish. The slow roasted box is important to the
culture due to how it can begin during the morning before the workday and it
finishes around six to eight hours later.
This large amount of cooking time additionally allows for the far
reaching family members to get to the celebration in time. This is probably the most important fact due
to how Cubans love to celebrate as a full family. One of the main rituals with the pig in the
box is when the pig is almost done where it emerges from the box to be flavored
again. Everyone approaches the box to
cut off the baked skin of the pig, the location of most of the flavorings, and
eat it. This process is always allowed
to happen as this crunchy flavor is the perfect snack before the pig is
completely done. Slow roasted pigs have
been rooted within the Cuban celebration as a staple, and for that reason it is
always done the way that the family wants it.
Slow roasted pig recipe: http://www.justapinch.com/recipes/main-course/pork/cuban-roasted-whole-pork-cuban-lechon-asado.html
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