Cicciolata is obtained from the cooking of the lardello (back’s fat) and from the pig’s deboned head, mixing in smaller amounts of other offal, such as heart, tongue etc. It is seasoned with salt, spices, wine, garlic and then squeezed with a press, so to get rid of the excess fat, liquified from the cooking. It is a local speciality… unmatched.
- Packaging: Vacuum
- Weight: 0.50 Kg
Ingredients: pork meat, pork lard, salt, spices and natural flavourings.
NOTES: GLUTEN FREE – LACTOSE FREE
Nutritional value: Energy value ki 1406 – kcal 336
Fats 28,8 g of which saturated fat acids 11,9 g
Carbohydrates 0 g of which sugar 0 g
Proteins 18,5 g Salt 2,2 g
Average time for aging
Approximate weight of the finished product Whole: 36kg (sold in cuts varying in weight)
Chemical physical features Aw <0,92 and 5<pH<6,90
Microbiological profile:
Total aerobic count <1,0x106 ufc/g
Enterobacteriaceae: <1,0x103 ufc/g
Escherichia coli: <1,0x102 ufc/g
Salmonella: absent in 25g
Listeria monocytogenes: absent in 25g
Chemical analysis
Moisture: 30÷40%
Ashes: 4÷6%
Proteins: 25÷35%
Lipids: 30÷40%
Packaging Cuts: vacuum-sealed
Shelf-life 6 months vacuum-sealed
Tag with use’s instructions Present
Seal Absent
Storage conditions Store at T< +4°C
How to use Ready for use
Vacuum sealed Cicciolata can be stored in the fridge for six months.
Once cut it can be stored for ten days, wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.
