After removing the fat from under the pork skin, it is cut into 5 cm cubes that are cooked in a large pot over a low heat. The cubes slowly release their fat as the water they contain evaporates. During cooking, the cubes get thinner and start floating in their fat. After about 6 hours, the Greppole turn pink, indicating they are ready. Removed from the pot, they are strained using a special cloth to extract as much fat as possible. Then, they are mechanically pressed to the desired thickness; the thinner they are, the crunchier they become. The result is a tasty titbit that makes an ideal appetizer.
Ciccioli and Greppoli are high in calories and can be a bit heavy on the stomach if cooked especially slowly. Traditionally, they are enjoyed in late autumn or winter.