Descrizione
They are the top of the belly of the pig, as it says the same word "rib", is located between the ribs, with the bone harder and pins, the part with the little bones more cartilaginous. Are prepared in various ways: grilled, baked with potatoes, in "Pignata", with the classic cooking Salento in terracotta containers, ... But the preparation for excellence remains "Lu sucu cu meat de porcu" translated "sauce with the meat of the pig "used to season our famous homemade pasta, such as" orecchiette ", the" minchiareddri ", and" sagne ncannulate ".All traditional dishes of Salento.
Ingredients