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Cooked Bondiola

HomeCookedCooked Bondiola

The Bondiola is one of the norceria vicentina’s symbols, with its heart of Pickled swine tongue, wrapped musetto paste and bagged in bladder (to which it owes its characteristic round shape). It is traditionally consumed in cold periods, but specifically to celebrate Ascension Day, the tradition recommends consuming it because “cussí I bíssi no I the bèca”. Even in the case the secret to enhance the flavour is the long cooking period in boiling water.

Sizes: 0,6 kg

Shelf life: 60 days

The fresh cold cuts

Aged cold cuts