Greppole

• 400 g pork fatback
• 1 sage sprig
• 1 rosemary sprig

Cut the fatback into small pieces and place in a saucepan, ideally copper. Add the sage and rosemary sprigs, tied together with kitchen string. Place over the heat and cook the pieces of meat in the fat that melts off. Drain the crackling pieces with a slotted spoon as soon as they are well browned. Season to taste with salt and pepper.

These pork cracklings are better known as cicci