Ciccioli
Encyclopedia
Ciccioli is a food prepared from pig fat in the Italian district of Emilia Romagna and elsewhere in northern and central Italy
. It is popular in Modena
, Bologna
, Parma
and in Romagna
.
Ciccioli is made from compressing, drying, and aging fatty left over pieces of pork. These scraps are compressed using a special press where the meat wrapped in sack cloth and then slowly squeezed over several weeks to remove excess liquid. Ciccioli can either be prepared in a more wet preparation that can sliced and served, or in a very dry crunchy chip like form often called ciccioli frolli.
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
. It is popular in Modena
Modena
Modena is a city and comune on the south side of the Po Valley, in the Province of Modena in the Emilia-Romagna region of Italy....
, Bologna
Bologna
Bologna is the capital city of Emilia-Romagna, in the Po Valley of Northern Italy. The city lies between the Po River and the Apennine Mountains, more specifically, between the Reno River and the Savena River. Bologna is a lively and cosmopolitan Italian college city, with spectacular history,...
, Parma
Parma
Parma is a city in the Italian region of Emilia-Romagna famous for its ham, its cheese, its architecture and the fine countryside around it. This is the home of the University of Parma, one of the oldest universities in the world....
and in Romagna
Romagna
Romagna is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna. Traditionally, it is limited by the Apennines to the south-west, the Adriatic to the east, and the rivers Reno and Sillaro to the north and west...
.
Ciccioli is made from compressing, drying, and aging fatty left over pieces of pork. These scraps are compressed using a special press where the meat wrapped in sack cloth and then slowly squeezed over several weeks to remove excess liquid. Ciccioli can either be prepared in a more wet preparation that can sliced and served, or in a very dry crunchy chip like form often called ciccioli frolli.