Cicciolata - Parma Specialities
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Nourishing and definitely original, it boasts a strong character, very loved by popular cuisine and not only. Excellent served by itself as a snack or served with bread, hot polenta and local wines.
Cicciolata is obtained from the cooking of the lardello (back’s fat) and from the pig’s deboned head, mixing in smaller amounts of other offal, such as heart, tongue etc. It is seasoned with salt, spices, wine, garlic and then squeezed with a press, so to get rid of the excess fat, liquified from the cooking. It is a local speciality… unmatched.
Ingredients: pork meat, pork lard, salt, spices and natural flavourings.
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value: Energy value ki 1406 – kcal 336
Fats 28,8 g of which saturated fat acids 11,9 g
Carbohydrates 0 g of which sugar 0 g
Proteins 18,5 g Salt 2,2 g
Vacuum sealed Cicciolata can be stored in the fridge for six months.
Once cut it can be stored for ten days, wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.