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traditional cured meat of the Po lowlands


One of the oldest types of salume, mariola comes from Piacenza and is made of top cuts of raw pork, very carefully aged over a long period and eaten while soft. It's popular at Christmas.

Also made around Cremona, where it's called ciota.

Slow Food 'Ark of Taste'

Text © Dana Facaros and Michael Pauls

Images by: fratelli salini