Derived from processing the trimmings of choice parts of the pig, such as jowl and belly, ciccioli montanari are cooked for a long time before undergoing a pressing process that gives them their classic square and tender shape for slicing.
They are an Emilian speciality made from the lean and fatty parts of the pig, left to cook for a long time with flavourings and spices, which give it a particularly tasty flavour.
The prolonged cooking completely degreases the mixture, of which the lean portion is used for the final product.
Through this process, the heat facilitates the separation of the fatty parts, which melt evenly to form lard, from the lean parts, which gradually dry out.
The characteristic “cube” of ciccioli montanari is created after cooking and cooling, when the mixture is pressed and bagged.
Particularly suitable for gourmets in search of genuine flavours and excellent quality, Franceschini Gino’s ciccioli montanari are produced at the plant in Spilamberto in the province of Modena, considered the home of these excellent cold cuts.