This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


The fat rump of a pig, cut into sections leaving the skin intact, preserved in dry sea salt. It"s a culinary standby in Northern Italy, and used as the starting point when making soffritto in this area. See 'Soffritto'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review