The typical Cicciolata is a cooked cured pig meat product coming from Parma’s territory.
It was recognised as T.A.P. (Traditional Agri-food Product).
It is common for certain pork butchers to pour white wine or Cognac in the dough in order to make this cured meat even more perfumed and nuanced.
Giovanni Guareschi was a very special fan of the Cicciolata to which he came to dedicate a tale where he described it as a “granite block”, although definitely more substantial.
Italian food and wine heritage is unique in the world for its surprising variety and beauty.
Photo and caption by Luigi Carnevali – Italian Food Blogger