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.