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gambòtt

salume from Piacenza

Gambòtt

Also known as bracchettone, this is the meat from the back leg of a pig and sewn into a pigskin, then pressed between two wooden sticks, aged and then boiled for hours like a zampone. A special occasion dish in the valleys south of Piacenza.

Text © Dana Facaros and Michael Pauls

Images by: milanofuoriporta.it