Bondiola sandwich or bondipan is a sandwich made with thick slices of pork shoulder. The sandwiches are commonly sold by street food vendors and restaurants in Argentina. The meat consists of slices of roasted or cured pork shoulder and it is usually served on crispy brioche bread. It can be topped with a variety of condiments and vegetables. History The meat consists of slices of roasted cured pork shoulder which is served on bread. The sandwich is usually served with lemon juice and it now rivals the choripán (sausage) and the parrilla (grilled fresh meat) in popularity. The sandwich is also commonly referred to as a "bondipan". The pork is typically grilled and it is considered street food. It is considered to be a traditional food item: thick slices of pork are served on a crisp bun served with lemon and garlic dressing. The sandwich is common in many restaurants in Buenos Aires and an American equivalent would be the Boston butt. Description Occasionally the bondiola is braised in beer, with cheddar cheese and caramelized onions, and served on brioche bread. It gets accompanied by coleslaw, cabbage and a mayonnaise salad. Sometimes the bondiola is stuffed with other ingredients such as bacon and onions. The fatty pork shoulder meat is prepared with seasoning which includes nutmeg, salt, paprika, and pepper. The meat is then wrapped and tied for 30 to 60 days. During the process water evaporates from the meat, and fermentation of lactic acid occurs. The enzymes which are released give it flavor. Bondiola can also be made using pork rear legs and meat taken from the neck muscles. The process of curing the bondiola often includes curing the meat in a pig's bladder and some forms involve adding veal (bondiola di Adria) or smoking the meat (bondiola affumicata). When bacon is included in the curing process it is called Bondiola di Treviso. See also List of sandwiches List of sausages List of sausage dishes List of pork dishes References Argentine cuisine National dishes Pork sandwiches Street food