Parco Oglio Sud

Greppole are made with the less fine parts of the fat pork texture (meat cuttings, gristle, subcutaneous fat). The fat texture is cut into pieces, which are steam heated in copper basins with melted lard for about 2-4 hours, and then pressed, flavored with salt and other aromas, and cut into pieces by hand or placed into moulds of different shapes. More or less crunchy, according to the cooking, they are very tasty and eaten as appetizers.