For recipe see "Italian Pasta Dishes"

Prior to World War II, many cooks in Molise, including my maternal grandmother, reserved a portion of her air-dried pork meat for the Carnival festivities. As Carnival came in January the last part of the pig (from the former year) that had not yet been used was the skin. The meat and/or fat of the pork would have been used up by this time.... Photo: by the contributor.

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