Its unique shape comes from the pork’s bladder filled with the most flavorful cuts and contained by elegant hand-binding.

WAY OF COOCKING
As for the Zampone , you have to wrap the Bondiola in a cotton cloth and bind it with string.
Soak the Bondiola into a pot with enough cold water to cover it and leave to stand for at least 4 hours.
The cooking time is the same as for the Zampone so you need to bring the water to boil, lower the heat and continue to cook for at least 4 hours. It has to be served hot cut in slices.
Traditionally consumed on Christmas’ lunch.