Preparation techniques:
To prepare ciccioli, grind the lard coarsely with a mincer and cook it in copper pots. While cooking, a liquid layer is formed which can be used to produce pork lard (“strutto”). Ciccioli need to be cooked very slowly and continuously stirred. After several hours, ciccioli are removed from the pots and seasoned with salt and pepper. Lastly, they are pressed to eliminate any residue of lard and they are left cooling down.

Organoleptic properties:
When cut, the slice of cracklings appears compact and homogenous. This product is densely-textured, not elastic.
Aroma: delicate.
Taste: full, spicy.
Colour: dark green.

Production area :
The production and processing area includes the territories of the provinces of Ravenna, Forlì, Rimini and Bologna.

Wine matches:
Ciccioli are best matched with red wines such as Novello Colli di Imola and Barbera Colli di Imola.

Related events:

“Festa del Contadino” (The Farmer’s Festival”) in Sasso Morelli (Imola), on the first Saturday and Sunday of September.