Bondiola sandwich
 Bondiola sandwich with toppings | |
| Type | Sandwich |
|---|---|
| Course | Street food |
| Place of origin | Argentina |
| Associated cuisine | Roasted pork shoulder |
| Main ingredients | |
| Ingredients generally used | Lemon juice |
| Variations | Bacon and onions |
Bondiola sandwich or bondipan is a sandwich made with thick slices of pork shoulder. The sandwiches are commonly sold by street food vendors, as well as in restaurants in Argentina. The meat consists of slices of roasted or cured pork shoulder and it is usually served on crispy brioche bread. It can be topped with a variety of condiments and vegetables.
History
The meat consists of slices of roasted pork shoulder which is served on bread. The sandwich is usually served with lemon juice and it now rivals the choripán and the parrilla in popularity. The sandwich is also commonly referred to as a "bondipan".[1] The pork is typically grilled and it is considered street food.[2][3] It is considered to be a traditional food item: thick slices of pork are served on a crisp bun served with lemon and garlic dressing.[4] The sandwich is common in many restaurants in Buenos Aires and an American equivalent would be the Boston butt.[5]
Description
Occasionally the bondiola is braised in beer, with cheddar cheese, caramelized onions, and served on brioche bread. It gets accompanied by coleslaw, cabbage and a mayonnaise salad.[6] Sometimes the bondiola is stuffed with other ingredients such as bacon and onions.[7]
The fatty pork shoulder meat is prepared with seasoning including nutmeg, salt, paprika, and pepper: then it is wrapped and tied for 30 to 60 days. During the process water evaporates from the meat, and fermentation of lactic acid occurs. The enzymes which are released give it flavor.[8] Bondiola can also be made using pork rear legs and meat taken from the neck muscles.[9] The process of curing the bondiola often includes curing the meat in a pig's bladder and some forms involve adding veal (bondiola di Adria) or smoking the meat (bondiola affumicata). When bacon is included in the curing process it is called Bondiola di Treviso.[10]
See also
References
- ^ Taylor Sen, Colleen (2013). Street food around the world : an encyclopedia of food and culture. Santa Barbara, California: ABC-CLIO. p. 22. ISBN 9781598849554. Retrieved 16 February 2023.
- ^ Mills, Nicholas (2017). Moon Buenos Aires. New York: Avalon Publishing. ISBN 9781631212864. Retrieved 16 February 2023.
- ^ The best things in life are free : the ultimate money-saving travel guide. Carlton, Victoria, Australia: Lonely Planet Global Limited. 2016. p. 277. ISBN 9781760341855. Retrieved 16 February 2023.
- ^ McGuardian, Eve (30 December 2021). "Argentinian Street Food In Buenos Aires & Where To Devour Them". Jetset Times. Jetset Times. Retrieved 16 February 2023.
- ^ "Bondiola: Bueno Aires Street Food". Vamospanish. Vamos Spanish Academy. 14 January 2020. Retrieved 16 February 2023.
- ^ "Beer-braised bondiola sandwich recipe". La Nacion. 3 November 2022. Retrieved 16 February 2023.
- ^ "stuffed bondiola". Elnueve. Telearte. 15 February 2023. Retrieved 16 February 2023.
- ^ Amondi, Herine (5 February 2020). "Top 10 Street Food You Must Try In Buenos Aires, Argentina". Trip 101. Trip 101. Retrieved 16 February 2023.
- ^ Toldrá, Fidel (2007). Handbook of fermented meat and poultry (1st ed.). Ames, Iowa: Blackwell Publishing. p. 390. ISBN 9780470376348. Retrieved 21 February 2023.
- ^ Allen, Gary (2015). Sausage : a global history. London, UK: Reaktion Books. p. 133. ISBN 9781780235554. Retrieved 16 February 2023.
