Mariola
Mariola
One of the old cured meats of the lower Parmense, the Piacentino and part of the Cremonese, where it is called Ciota. There are two, cooked and raw. The raw is the serious one and the hard one to age: prime cuts cased in the caecum, which is thick and holds the meat soft so that it can go the distance. Its size, its flavour and its keeping made it a Christmas meat.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
from the Piacenza hills to the Parma plain
How it is made
Made from early autumn to late spring, when the cold does the preserving, and matured six to twelve months.