A name in Tuscany for chuck or blade, a cut from the shoulder lying along the back of the animal as it stands, this is rolled ribs from the middle and chuck rib end are left on the bone in South American countries, while it is more usually boned and roasted or braised in the UK.
Lace-like pig's caul fat, often wrapped around other ingredients to form them into a rissole or sausage.
Lace-like pig's caul fat, often wrapped around other ingredients to form them into a rissole or sausage.
Lace-like pig's caul fat, often wrapped around other ingredients to form them into a rissole or sausage.
