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gambòtt
salume from Piacenza
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