(Meatballs made with minced pork)
Minced pork meat, mixed with egg and cheese (parmesan or pecorino), stale white casereccio bread, salt and pepper.
They can be cooked and served in various ways: fried, in tomato sauce and stewed.
In the past they also used to “break up” (crumble) sausage that had been preserved in suet (lard) to prepare this typical Agnone dish.
(Le pallotte) represent the customary food of Carnival, San Martino (11 November) and are eaten on the occasion of the slaughtering or “spartitura” of a pig.