Bondiola and Bondiola with tongue flavoured with various spices
and strong aromatic herbs.
Bondiola
between 0,5 kg and 1 kg
CLASSIC
CLASSIC
between 0,5 kg and 1 kg
WITH TONGUE
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.
