Ciccioli Montanari

Ciccioli Montanari are a traditional cured pork product from the Emilia-Romagna region of Italy, particularly associated with the Modena area. Unlike the more widely known fried ciccioli (cracklings) found elsewhere in Italy, Ciccioli Montanari are pressed, aged, and served sliced, resembling a rustic salami or coppa. The dish originates from the practice of using every part of the pig after slaughter, with the meat and fat from the head and shoulder being slowly cooked, seasoned, and then pressed into a mold to set.

Key ingredients include pork head and shoulder meat, fat, salt, pepper, and often garlic, rosemary, or fennel seeds. A great version is distinguished by its dense, sliceable texture, a deep pork flavor balanced by aromatic spices, and a delicate, melt-in-the-mouth quality that is neither greasy nor dry. The aging process, which can last several weeks, is crucial for developing its characteristic savory depth.

Regional variations exist, with some producers adding red wine or orange zest. In Modena, Trattoria Aldina is a noted venue for this specialty, as highlighted by the food guide *Habemus Fame*. There, Ciccioli Montanari are typically served as an antipasto alongside other cured meats, pickled vegetables, and crusty bread, showcasing the region's commitment to simple, high-quality ingredients.