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Cicciolata is a typical product of the Italian culinary tradition, particularly of Emilia-Romagna. It is a cured meat prepared from the fatty parts of the pig, mainly the rind and other parts of the fat, which are cooked for a long time until they become crispy.

The process of making cicciolata involves cutting the pork fat into pieces and slowly cooking it in a pot, releasing the lard. During cooking, the fat separates from the solid part, which takes on a crispy texture and is then pressed to remove excess fat. The end result is a kind of compact cake of ciccioli, or crispy pieces of fat, which can be eaten as an appetizer or snack.

Chef's Advice

Cicciolata can be eaten alone or accompanied by bread, cheese and other cold cuts. It is a product with an intense and distinctive flavor, especially appreciated by lovers of strong flavors.






1 kg

A small workshop in Diolo di Soragna where everything the pig has to offer is produced. The artisanal production process strictly follows the Consortium's specifications and the aging process takes place in humid and ventilated cellars, typical of the Parma lowlands, where it develops unmistakable flavors and aromas.

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