Pork Scratchings Bread

Cogone de Elda

Preparation info
  • Makes about

    28 pieces

    • Difficulty


Appears in
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

Traditionally pork fat was melted down and used for everything: deep-frying, some pastry doughs, and to polish leather boots before hunting to waterproof them (which made them stink!). The bits of pork meat left behind when the fat was rendered were too good to waste and so were used to add flavour to this simple bread. My Zia (Aunt) Giovanna gave me this recipe and I adapted it for the restaurant. In winter I remember her covering the dough with blankets to keep it warm wh