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

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. They can either be prepared in a wet preparation that can be sliced and served, or in a very dry, crunchy, chip-like form often called "ciccioli frolli". They result also as leftovers from the preparation of strutto.

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  1. ^ Adam Ledgeway, Grammatica diacronica del napoletano (Walter de Gruyter, 2009; ISBN 3484971282), p. 512.

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