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Bondiola
The cut we call by name
Bondiola is the first cut in the bio. We put it on picadas and in the artisan burger. If you ask for “the usual,” it is often this.
On the plate
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From the barrel
It leaves in smoke, not a fryer.
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On the picada
One of the cuts we show on the trays.
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In the burger
The house burger is bondiola.
Questions
- Is it pork?
- Yes. Bondiola is the shoulder cut we name in the bio and on the picadas.
- How do I order?
- Call or use the form. We confirm what is on the barrel that day.