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dried pork intestines

A traditional food of the Castelli Romani: the pig's intestines are washed, seasoned with salt, pepper, white wine and finocchiella. After the seasoning has soaked in, the fat is trimmed off, the intestines are soaked in vinegar and water, seasoned, cut into pieces and hung to dry in the cold air or smoke by the fire for eight hours, then eaten sliced, like a dry sausage. In Marino, the main centre of production, they also make mazzi ripieni, intestines stuffed with pork and sewn into links.

Text © Dana Facaros and Michael Pauls

Images by: Ian Burt