Ciccioli, grassei, sbrislon

Piacenza, Modena and Reggio Emilia, Emilia

ciccioli – Gigi Salumificio

Description of product
The product comes from domestic pig meat and fat, with added salt, flavors and preservatives.

Territory concerned to the production
The production area includes a bit ‘all the provinces of the Region, especially the whole territory of the provinces of Piacenza and Reggio Emilia.

How do
The preparation is made by baking dough in the boiler at a temperature of about 120 ° C for about 4 hours. Subsequently, the pressing is done to separate the product from the lard, then covered in salt, using salt, spices. Next, grind and mix the dough thoroughly.

The cooling of the dough, made into forms, has a duration ranging from 48 to 72 hours at a temperature of 4-5 ° C. After cooling, the greaves can be packed into pieces of different sizes.

Greaves sbricioloni accompany the appetizers or are used in preparing the polenta cake and greaves greaves to ..

History found
Piacenza gastronomy is rich in pork production, which for centuries enliven the local boards. Greaves accompanying snacks in simple country inns and most ancient traditions call this specialty.