Cut the lard into small pieces.

Add the pieces to a large pot with a little warm water to prevent the fat from sticking.

Add a little salt and bring to a cook.

Periodically stir the fat to help it melt.

When the ciccioli are ready, they turn darker and browned.

Drain the ciccioli in a colander and let cool.

The still warm lard should be stored in a glass jar in the fridge or a cool, constant-temperature place. The fat is called 'sugna' in the south or 'strutto'.

Add salt to the still hot ciccioli. In Lucanian recipes, the "frittole" should be seasoned not only with salt but also with some wild fennel and a bit of sweet pepper powder, commonly used in the region.