The bondiola poggese is a cured meat stuffed into a pig’s bladder, made with capocollo (neck), beaten rind (obtained above all from the head and throat of the animal) and seasoned with various spices, which has the particularity of not being cured, but cooked. In fact, it needs to be patiently cooked to perfection: placed in a cloth sack and fixed to a small wood, the bondiola must not touch the container in which it must boil for not less than four hours. Finally, it should be served in slices accompanied by mashed potatoes.
