Pizza with pork cracklings: the Abruzzese recipe of rural tradition!
Pizza with pork cracklings is one of the most authentic preparations of the Abruzzese gastronomic tradition, a true symbol of peasant cuisine tied to seasonal rhythms and pork processing.
Although it is considered typical of Abruzzo, this specialty is also widespread in Lazio, Marche, and other areas of Central Italy, where it is offered in similar versions but with small local variations.
Pork cracklings (also called ciccioli in other regions) are obtained by processing pork fat, an ancient process that takes place during the winter period, traditionally when “the pig is slaughtered.”
The fat is slowly boiled until it separates into two parts: a liquid, transparent component that, when cooled, becomes lard, and a solid part made up of small golden and crunchy pieces. These latter ones, the cracklings, are used as the main ingredient of this rustic pizza with an intense flavor.
Pizza with pork cracklings stands out for its simplicity and strong taste.
The one you see in the photo is made with a pizza with a diameter of 15 inches, but the dough can be adapted to your needs, using, for example, a 16-inch pan for a thinner pizza, or dividing the dough into two medium-small pans.
In any case, the result will be a fragrant, flavorful, and irresistible pizza.
This pizza is especially consumed in the cold months when the kitchen fills with the aromas of salamis, sausages, head cheese, and other traditional pork specialties.
It is a recipe that tells the story of families, winter holidays, and moments of sharing around the oven.
I really hope I’ve piqued your interest with this typical Abruzzese pizza, simple yet rich in character.
If you try to replicate this recipe or others on my blog, I look forward to your photos, and I will be happy to share them on my Facebook page, crediting you by name.
Cooking is about sharing, and traditional recipes live on thanks to those who continue to prepare and tell them.
Approx. 682 Kcal per person
- Cost: Economical
- Rest time: 3 Hours 45 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter
Ingredients to Make Pizza with Pork Cracklings
- 7 fl oz Water
- 3 1/4 cups Flour
- 1/2 oz Fresh brewer's yeast
- 1 teaspoon Salt
- 1 egg (medium)
- 3 1/2 oz pork cracklings
- 1 1/2 oz lard
Tools
- 1 Baking Pan Non-stick Baking Pan
Preparation of Pizza with Pork Cracklings
In a bowl, dissolve the yeast in lukewarm water, then add some flour, the egg and mix well, add the pork cracklings, salt and the remaining flour, kneading the dough well.
Knead the dough by hand or with a stand mixer until you get a non-sticky dough ball.
Let it rise in a bowl covered with plastic wrap for about 3 hours.
Once risen, take the dough, transfer it to a lightly floured work surface and form a ball again.
Roll out the pizza quite thin and place it on a 15-inch greased pan, or two medium-sized ones.
Let it rest for about 30-45 minutes, then cover the pizza surface with all the lard tufts and bake in a preheated oven at 428°F for about 20 minutes, checking the cooking.
