Bondiola is a traditional Italian cured meat that originates from the Emilia-Romagna region. It is a type of salami made from pork shoulder and belly, seasoned with various spices and herbs, and then aged for a specific period of time. This delicious delicacy can be found in several towns and communes in Emilia-Romagna, including Parma, Modena, Bologna, and Reggio Emilia.
In Parma, you can find Bondiola at the famous Salumeria Garibaldi, a renowned store that specializes in high-quality cured meats. Another place to find Bondiola is at the Salumeria Simoni in Modena, which is known for its wide selection of traditional Italian products. In Bologna, the Salumeria Bruno e Franco is a great option to purchase Bondiola, as they have been producing and selling cured meats for generations. Lastly, in Reggio Emilia, the Salumeria Giuseppe Verdi is a popular shop where you can find this delicious cured meat.
One popular recipe that includes Bondiola is the “Tagliatelle al Ragù,” a traditional pasta dish from Emilia-Romagna. The Bondiola is used to flavor the rich and meaty ragù sauce, which is then served over fresh tagliatelle pasta. Another recipe is the “Piadina Romagnola,” a typical flatbread from the Romagna sub-region of Emilia-Romagna. Bondiola is often used as a filling for this delicious street food, along with other ingredients like cheese and vegetables.
Bondiola has received the prestigious PAT (Traditional Agri-Foodstuffs) recognition, which guarantees its traditional production methods and quality. The specifications for Bondiola include using only high-quality pork shoulder and belly, seasoning with salt, pepper, and other spices, and aging for a minimum of 60 days. This recognition ensures that Bondiola maintains its authentic taste and remains a cherished culinary tradition in Emilia-Romagna.
Sources:
– “Bondiola: il salume tipico dell’Emilia-Romagna” – www.gustissimo.it
– “Bondiola di Parma” – www.prodottitipici.com