Ciccioli

Ciccioli are pressed cakes of fatty pork.

They are known under this name in Emilia-Romagna, being popular in Modena, Reggio Emilia, Bologna, Parma, Piacenza, and Romagna.

In Naples and Apulia they are called cicoli,[1] in Lazio and Umbria sfrizzoli, and in Calabria risimugli.

Ciccioli are made by compressing, drying, and aging fatty, leftover pieces of pork.

These scraps are compressed using a special press where the meat is wrapped in sack cloth, then slowly squeezed over several weeks to remove excess liquid.

This is a plate of ciccioli , which are like pork rinds.