BONDIOLA OF ASIAGO
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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.
|BON||Normal size||800g||Bulk||30 days|
|BONL||With tongue||800g||Bulk||30 days|
FREE FROM GLUTEN, LACTOSE AND GMO.