Obtained by cooking pork bellies (exclusively of national origin) pressed into special forms, after having cooled them they are cut into slices,quarters and eighths. They are very tasty with bread, ricotta and pepper; good with salad with salt and lemon; excellent accompanied with broccoli with provola and any other side dish; primary ingredient in the Neapolitan casatiello as well as in the famous Neapolitan fried filling.