Parco del Mincio

It is a fresh bacon fat hit with the knife, seasoned with parsley and garlic: the farmers from Mantua used to spread it on roasted slices of polenta or add it to soups.

Greppole are seasoned scraps of pork fat: the scraps (meat scraps, cartilaginous scraps, and subcutaneous fat) deriving from the pig - but also from goose - processing. They are steam-heated in copper basins with melted lard and they are pressed, seasoned...

In the Province of Mantua, the cold cuts tradition is very ancient: every family of farmers breeds its own pigs and prepares cold cuts. The best salami from Mantua has an intense strawberry red color, a compact and soft texture, a coarse grain with white...

It is a pork sausage (shoulder lean, soft fat from bacon, and ham trimming) which gets minced, salted, and seasoned with garlic and pepper, and packed into bowels prepared in strings.

According to a very ancient tradition, the salami with tongue is usually eaten on the forth Sunday of May, for the Ascension Day. It is made with the pig's tongue, which is longitudinally cut and inserted with a special tool into the already packed...