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The Bondiola is obtained by a mixture of selected meats of Italian pork. The Bondiola is minced and flavoured with salt, spices and natural aromas. It is encased with a natural casing and dried.

It is similar to the Cotechino, but is different for its round shape.

It has a tasty flavour and it is available only in the winter periods, even with pork tongue.

Store the product bulk or vacuum-sealed at a temperature of +2/+4°Cs.

It is a product of raw paste, and should be consumed after being cooked.

Instructions for the cooking: before cooking the Bondiola, perforate it on the whole surface with a fork or toothpick, wind it up in a cloth or in a wax paper. Dip it in cold, not salty water and bring it to boil, therefore continue the cooking for around 3 / 3,5 hours. Drain it and serve cut into thick slices.

Available products:

Code Description Weight Packaging Shelf life
BON Normal size 800g Bulk 30 days
BONL With tongue 800g Bulk 30 days



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