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PAT - Traditional Agri-Foodstuffs

Greppole are seasoned scraps of pork fat: the scraps (meat scraps, cartilaginous scraps, and subcutaneous fat) deriving from the pig - but also from goose - processing. They are steam-heated in copper basins with melted lard and they are pressed, seasoned with salt and other flavors, or with sugar and cut with the hands or put into moulds as cakes.

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