1.0Istituto Valorizzazione Salumi Italianihttps://www.salumi-italiani.it/en/matteo.nathanhttps://www.salumi-italiani.it/en/author/matteo-nathan/rich600338<blockquote class="wp-embedded-content" data-secret="kA22OjDKKt"><a href="https://www.salumi-italiani.it/en/salumi/cooked-deli-meats-en/ciccioli/">Ciccioli</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.salumi-italiani.it/en/salumi/cooked-deli-meats-en/ciccioli/embed/#?secret=kA22OjDKKt" width="600" height="338" title="“Ciccioli” — Istituto Valorizzazione Salumi Italiani" data-secret="kA22OjDKKt" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://www.salumi-italiani.it/wp-includes/js/wp-embed.min.js </script> https://www.salumi-italiani.it/wp-content/uploads/2019/02/cover-ciccioli.jpg1900855Ciccioli Typical of Emilia Romagna, they can be found throughout Italy. The ciccioli (cracklings) are produced using the leftovers of lean and fat parts of the hog which are melted to obtain lard. They can be soft or dry. How to make ciccioli To produce the lard, the pork fat is cut into small pieces […]