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bondiola
mixed pork meat salame
Also known in Friuli as saùc, this cannonball shaped sausage is made from the pig's tongue, thigh and cotechino with lots of red wine, and often served around Christmas.
Other versions include a smoked version, bondiola affiumicata, and bondiola di Adria, with veal and bondiola di Treviso with minced bacon rind.
Text © Dana Facaros & Michael Pauls
Image by Esteban Vera