The pig has sustained the Italian population for centuries with salumi and prosciutti. Pork is in fact universally recognized as the "King of the table." Pork was and continues to be a forever-present meat staple in the Abruzzese kitchen. So important in fact, that the Pig Museum (Il Museo del maiale) opened in Carpineto Sinello, Abruzzo.
CIFF e CIAFF is a characteristic dish usually served during the killing ritual of the pig. The dish utilizes the”guanciale" or the “cheek” portion of the pig between the head and the shoulder. Guanciale is similar to bacon in composition.
|Pork ciff e ciaff with broccoli di rape|
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Keeping with the tradition, I still make this dish but instead of guanciale I prefer using pork belly.
Ingredients - 4 persons