Ciccioli

Ciccioli are a traditional Italian pork product made by rendering pork fat and connective tissue until crispy, then pressing the resulting cracklings into a dense, savory block. Originating in Emilia-Romagna and the Veneto region, ciccioli were historically a way to utilize every part of the pig after slaughter, with the rendered fat reserved for cooking and the solids transformed into a protein-rich, long-lasting food.

Key ingredients are simple: pork belly, skin, and fat, seasoned with salt, pepper, and sometimes rosemary or fennel seeds. The meat is slowly cooked in its own fat until tender, then pressed under weight for several hours to create a compact, sliceable terrine. A great version is distinguished by its texture—crisp on the outside yet tender within—and a deep, porky flavor without greasiness. The balance of meat to fat is crucial, as is the seasoning, which should enhance rather than mask the natural richness.

Regional variations include *ciccioli di Modena*, which are often more finely ground and spiced with cinnamon or cloves, and *ciccioli del Veneto*, which may include pieces of lean meat for a chunkier texture. In Milan, the venue **Posteri alla Concorrenza** offers a notable interpretation, praised by the creator of *Cosa mangiamo oggi?* for its authentic preparation and crisp, savory finish. Outside Italy, similar dishes appear as pork rinds or cracklings, but the pressed, terrine-like form remains distinct to Italian tradition.