Ciccioli frolli
(pork scratchings)

Cut of meat: pork belly fat.

Processing: fleshy and connective parts derived from the heat treatment (melting) in double-bottom steamers, of fat that comes from the processing of pork belly.

Weight: 2 kg.

Organoleptic properties: red-brown in colour, pressed, thin and dry. Crunchy and savoury.

Eating suggestions: typical of Emilia Romagna, they are the perfect addition to a tasty piadina, or together with  a salami and a creamy cheese.