FELIZ NATAL, EVERYONE!

In T&T, garlic pork used to be known as "calvinadage" /kalvɪnəˈdaʒ/ - <kal-vin-a-dazh> (or "carnvindage" or "cavindajh" ). This is a Trini adaptation of the Portuguese "carne vinha-d'alhos" /kaʀnvɪɲədaλuʒ/ (or "carne (de porco) em vinho e alhos" or "carne de vinho e alhos"), literally meaning "meat in a garlic and wine marinade."

It was brought to the Americas (and Hawai'i) in the 19th century by Madeirans either in search of a better economic life or religious freedom (or both). Garlic pork officially landed in Trinidad, with Madeirans, in the year 1846 (and 1835 in Guyana). Azoreans came to Trinidad before that, in 1834, but we don't know if they had the time to bring garlic pork to us (most didn't survive or went back to Faial).

"GARLIC PORK ARRIVAL DAY", so to speak, is 9 May for T&T (3 May for Guyana), so the month of May is Garlic Pork Arrival Month. We, of course, celebrate it in December, 25th, to be precise, just as our antepassados have done in Madeira for centuries, and for over 160 years in T&T, Guyana, St. Vincent & the Grenadines, Grenada, Antigua & Barbuda and St. Kitts & Nevis and beyond.

The name "carne vinha-d'alhos" has also been translated as "pickled pork" in the US, and is called "vina dosh" in Hawai'i. Whatever you call it, Passionate Poteegee Patrons of the Pickled Pig (or Portuguese/Poteegee/Potogee/Potagee/Putagee vegans), unite! Calvinadage! (read less)

FELIZ NATAL, EVERYONE!

In T&T, garlic pork used to be known as "calvinadage" /kalvɪnəˈdaʒ/ - <kal-vin-a-dazh> (or "carnvindage" or "cavindajh" ). This is a Trini adaptation of the Portuguese "carne vinha-d'alhos" /kaʀnvɪɲədaλuʒ/ (or "carne (de porco) em vinho e alhos" or "carne de vinho e alhos"), literally meaning "meat in a garlic and wine marinade."

It was brought to the Americas (and Hawai'i) in the 19th century by Madeirans either in search of a better economic life or religious... (read more)