Greppole

Lombardy

Greppole

Greppole are made from pork fat which is melted, fried and then flavored.

Characteristics

Their crunchiness depends on how long they are cooked for. Greppole are made from the remainders when the pig fatty tissue is melted (pancetta or underskin fat), then fried, salted and flavoured with rosemary, bay leaves and pepper.

Production area

Also called ciccioli frolli, sfrizzoli and lardinzi, Greppole are a traditional product throughout Lombardy, even if more widespread in the Mantua area.

Production mehods

The fatty tissue of the pig is hand-cut, steam-heated with melted lard for about 2-4 hours at 130-135°C. Afterwards it is pressed, salted, flavoured and broken up by hand or poured into moulds of different shapes and sizes. The product is best consumed fresh and in any case no longer than 2 months after production. Double-bottom copper tanks are used for producing greppole, heated by steam.

Organoleptic characteristics

Gold to dark brown in color, they have a crunchy consistency.

How to consume it

Greppole can be eaten at the end of a meal or as a snack.

Calabrese Salame Sliced by Veroni (4 ounce)

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Veroni Salami Milano - 1 Lb Slice

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Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

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Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Today, Veroni brings a fine selection of their choices directly to your table.

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Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

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Speck

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ut 6 months

Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

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This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

REFRIGERATE AFTER OPENING

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