The term pork frittole (in Calabrian dialect frittuli, rarely in the singular frittula) indicates a typical dish of the entire province of Reggio Calabria based on the discarded parts of the pig such as bones with pieces of meat that remain after cleaning, skin, some entrails.pork frittole are cooked in a very large cylindrical pot, the caddara, for about 7 hours.the pot is lined inside by the pork rind, making sure that the fat is facing inward. In this way it melts without adding water.
When the fat is partially melted, the ribs and the less noble parts of the pork (neck, cheek, tongue, snout, ears, big legs, belly, kidneys and all those parts that cannot be eaten in any other way) are arranged with special care according to the size and type of meat and are left to boil on a very low heat in the fat for at least six hours, adding only salt and stirring frequently. According to tradition, the caddara, or large saucepan, is placed outside peasant homes during the slaughter and also in front of the various butcher shops in the city, which on Saturdays prepare the cooking to serve the frittole already in the middle of the morning, accompanied by bread and sprinkled with black pepper. Frittole are best eaten hot.
