Categories: Dairy free, Gluten free This is an ancient recipe which has been recently revived by Dario Cecchini of Antica Macelleria Cecchini in Panzano di Chianti. While this dish takes a few days to prepare, it only requires a few minutes the first day. The third day it sits slowly cooking for a good part of the day. The final step of breaking up the meat and covering it with olive oil requires about 15 minutes. The pork can then be kept in the refrigerator submersed in olive oil, ready to use on any occasion. It is excellent as in a salad during the summer, with lentils or cannellini beans during the winter or on its own as a starter any time.