This product is obtained by boiling, in special boilers, only back fat and a small part of bacon. The lard and bacon are cut into small pieces, then immersed in an oil bath boiler and cooked for about 3 hours at 120°C.
Finally, the product is extracted from the already melted fat, pressed further to extract the residual fat and seasoned with salt, pepper and lemon. It has shapes similar to those of chips, with a light brown color.

How to enjoy them

The cracklings are a rich and tasty food which, in the peasant tradition, represented an excellent meal, combined with polenta. Now they are used above all to accompany aperitifs and starters, if crumbled they make focaccia, bread and polenta tastier.