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Bondiola
Bondiola
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Description |
Description of product
Fresh minced pork (cup fresh rind, schooner), natural flavors, spices and dry white wine
Territory concerned to the production
Poggio Renatico - Ferrara
How to make
Grind the meat, stirring wine, herbs and spices. Pig's bladder stuffed into casings and dry in a special drying chamber. Maturing minimum 15-20 days at controlled temperature
History found
Attachment of the leaflet "Solemn Celebration of the Year" in 1958.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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