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marro

offal roast

Puglian soul food—the organs and everything else inside a lamb or sheep, chopped into bits and formed into a cylinder, wrapped up in reticella (caul fat, as used in French crépinettes), finally wound round with intestines and roasted on a spit. Some meat or eggs might be in there, too.

Calabrians call it cazzamarro; also see cazzmar.

Smaller ones, without the reticella, can be called torcinelli or gnumeriedde.

Text © Dana Facaros and Michael Pauls

Images by: macelleriaconverso