The Tipp
Mixed plate of pork and boiled meats
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The secular temple of boiled pork in Trieste. This sumptuous dish brings together the noblest and most succulent cuts cooked in the typical cauldron: porzina (pork collar), tongue, pig’s head and cotechino. Sliced hot at the counter and served with mustard and a generous grating of fresh kren, it delivers an explosion of tenderness and genuine Habsburgian flavors.
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