Greppole of Cracklings

Cracklings or “greppole” are a food specialty that has its roots in the most ancient Po Valley tradition.

A pleasure that, yesterday as today, everyone can indulge in because it is a simple, cheerful, tasty snack, and for this very reason much more genuine than many of today's appetizers; suitable for all ages and at any time of the day.

A snack that pairs perfectly with any drink, from aperitifs to wine and beer, from liqueurs to carbonated drinks. Cracklings are also a fabulous culinary idea, enhancing pizzas and focaccias. Made using the finest pork fat, from prosciutto to shoulder (the excess cut from steaks), cracklings are a testament to a culinary tradition that involved processing nearly every part of the animal, making the local cuisine varied, rich, and distinctive.

The fat is removed from the rind, cut into strips, and then diced. These small cubes are cooked with very little water in steel pots on the wood-burning stovetop, which ensures even cooking for about 4 hours (depending on the quantity). Once removed from the pot, the cracklings are drained, squeezed, and pressed to remove all the fat, then salted. Once cooled, the product is ready to eat.

The leftovers in the cooking container are used to make "lard." Their consistency varies depending on how crunchy they are, and Greppole are made from the residue left over from the melting of pork adipose tissue (pancetta or subcutaneous fat), which is then fried, salted, and flavored with rosemary, bay leaves, and pepper.

The pork adipose tissue is hand-cut and steamed with melted lard for about 2-4 hours at 130-135°C. It is then pressed, salted, flavored, and broken by hand or poured into molds of various shapes and sizes. Fresh product is best consumed, but no later than two months after production.

Greppole are made in double-bottomed copper vats heated by steam. Greppole can be enjoyed after a meal or as a snack.

250 gram pack