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mariola
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 especially popular at Christmas.
Also made around Cremona, where it's called ciota.
Slow Food Presidium.
Text © Dana Facaros & Michael Pauls
Image by fratelli salini