risimogli

Ridimogli is a chunky paste made from leftover cuts of pork, slow cooked with prk rind in the pig's own fat. The cooking is done slowly, traditionally with someone stirring it all through the night, in a quadara, or tinned copper pot. This process absorbs the flavor of the fat and makes the meat very tender, softening even the cartilage.

It features in the Calabrian breakfast of champions, ovo e risimogli cooked in a frying pan with an egg, or it can be spread on bruschetta as an appetizer.