Meats

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The traditional meats of Romagna are barbecued over a hot fire. Tasty meats such as ribs, bacon, pork sausages, and especially mutton chops, are first marinated in oil, rosemary, salt pepper for about an hour before cooking. Roasted meats aren’t to be forgotten, such as the succulent guinea hen, rabbit and chicken.

 

Typical and genuine are the cold cuts, in particular ciccioli, salsiccia matta (pork interiors seasoned with garlic), salami, and coppa di testa.


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