Prepared by using the poorer parts of the pig as the pig skin, feet, head, tail, tongue and ears, pork jelly is a traditional Sicilian dish of widespread in the eastern part of the island (not least of Catania) and Campania. The meat is made to boil for a few hours in salted water with bay leaves. It is then separated from the broth, boned and cut into medium and touches, then vienne added to the broth and lemon vinegar and boiled for another half hour. The meat is subsequently placed in small bowls and covered from the broth. Also, spices are added (he may of course vary according to personal tastes) like pepper, red pepper, some paprika and bay leaves, and finally, the bowls are left to rest in a cool place overnight: it consumes the gelatin obtained cold and can be stored for several days.