CICCIOLI DELLA VAL LEOGRAGreaves of Leogra Valley, also known as sossoli are a typical product of the Venetian is obtained by processing of the pig as a result of the preparation of lard: fragments are fleshy which is bonded the fatty part of the pig that are cooked to melt the fat separating from the lean part. With cooking become dark and crispy, very tasty and calorie. The greaves are consumed in winter, between December and February, shortly after the killing of the pig (the traditional peasant wanted after the feast of St. Thomas December 21) and can not be stored beyond. Once they were stored in cool, dark place in crock containers, today in the refrigerator. The high content of fat and calories then made them valuable food during the long winters with.