Ciccioli

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Ciccioli are pressed cakes of fatty pork. They are known under this name in Emilia-Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma, Piacenza, and Romagna. In Naples and Apulia they are called cicoli,^[1] in Lazio and Umbria sfrizzoli, and in Calabria risimugli.

Ciccioli are made by compressing, drying, and aging fatty, leftover pieces of pork. These scraps are compressed using a special press where the meat is wrapped in sack cloth, then slowly squeezed over several weeks to remove excess liquid. They can either be prepared in a wet preparation that can be sliced and served, or in a very dry, crunchy, chip-like form often called ciccioli frolli. They result also as leftovers from the preparation of strutto.

• List of pork dishes

Bibliography

• Guarnaschelli Gotti, Marco (2007) [1990]. Università degli Studi di Scienze Gastronomiche (ed.). Grande enciclopedia illustrata della gastronomia. DOC (in Italian). Milan: Mondadori. p. 302.
  ISBN 978-88-04-56749-3
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External links

• Everything2 Article
• Italian web page about ciccioli with photographs
• Italian article on ciccioli frolli

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