CREMONESE BOILED MEAT

Cremonese Boiled Meat is a typical second course prepared with five different boiled cuts among beef, veal and hen (or pork). The veal head and tongue together with the ready-to-boil salami differentiate the Cremonese version to all the others. These types of meat are usually combined with salsa verde, Cremonese Mostarda, potato purée or boiled vegetables.