Bondiola and Bondiola with tongue flavoured with various spices
and strong aromatic herbs.


Bondiola


bondiola veneta verza salumi

CLASSIC

bondiola con lingua

WITH TONGUE



peso
between 0,5 kg and 1 kg
CLASSIC
peso
between 0,5 kg and 1 kg
WITH TONGUE

INGREDIENTS
Pork rind, pork fat, pork meat, salt, spices, flavourings, antioxidant: E301, preservative: E252, E250.


NUTRITION FACTS (100gr)
Energy 474 Kcal - 1957 Kj
Fats
  of which satured fats
46 g
16 g
Carbohydrates
  of which sugars
0 g
0 g
Proteins 15 g
Salt 3,5 g



An interesting fact and a recipe

The word «bondola» may derive from the Latin «botulo», which means casing,
or more probably from an archaic word originating from the Po area meaning a round-shaped object.
How is it cooked? Boil it for at least four hours on a very low flame,
in plenty of water without touching the sides of the saucepan.
It is served cut into slices on a bed of mashed potato, with sauerkraut or sautéed vegetables.


English