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The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream.
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The ostrich is obtained from the fusion of the adipose tissues of the pig, assuming the consistency of a candid and compact cream. It is widely used in the kitchen both for frying and as an ingredient for recipes of all kinds. The use of the strut in the dough makes the dough more friable, giving flavor and fragrance. It is also used for bakery and pastry products. Having a very high smoke point is great for frying, in fact it is used for the traditional Gnocco Fritto and the typical sweets of carnival (Frappe or Chiacchiere). Some typical Italian recipes require the use of strutto: Piadina romagnola, Erazzone reggiano, Tigelle Modenesi, sebadas and pardulas sarde, Sicilian cannoli and other regional specialities.
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