A kind of capocollo, a cured, rolled shoulder of pork from the Polesine area in the south of the Veneto, made with a ox or pig casings stuffed with coarsely ground pork and beef cooked in red wine. Sometimes it iis smoked, when it is called bondiola affumicata) for about a month and then air-dried for a further two. It is large and round and is usually gently boiled and served with mashed potatoes.
