After removing the skin from the pig’s subcutaneous fat, the fat is cut into cubes about 5 cm on each side. These cubes are placed in a large cauldron to cook on low heat, slowly releasing their fat as the water within them evaporates. During cooking, the cubes gradually shrink and, at a certain point, begin to float in their own fat. After approximately 6 hours of cooking, the greppole turn a pink color and are ready; they are then removed from the cauldron and squeezed in a cloth to extract as much fat as possible. At this stage, they are mechanically pressed to varying degrees, depending on the desired consistency: the more they are pressed, the crispier they become. Greppole are high-calorie and not very digestible due to the long cooking process. Seasoned with salt and spices, they are incredibly flavorful and enjoyed as snacks.