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Il re norcino

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San Ginesio Marche

Variante del ciauscolo: viene realizzato comunque utilizzando come tagli di carne suina la spalla, la pancetta e le rifilature di capocollo e prosciutto e il tutto viene condito con sale, pepe e tartufo. Rimane più magro del ciauscolo e viene stagionato più a lungo per definire maggiormente il sapore di tartufo.

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1808
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Filename: config/functions_helper.php

Line Number: 24

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Message: Only variables should be passed by reference

Filename: config/functions_helper.php

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Message: Only variables should be passed by reference

Filename: config/functions_helper.php

Line Number: 24

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Filename: config/functions_helper.php

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Message: Only variables should be passed by reference

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Line Number: 24

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