 | This article relies largely or entirely on a single source. (February 2024) |
 'O pere e 'o musso on sale on a truck in the streets of Naples, Italy | |
| Type | Meat, organ meat |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Naples, Campania |
| Serving temperature | Cool, room temperature or warm |
| Main ingredients | Pig feet, cow snout, lemon juice |
| Variations | Other organ meat |
'O pere e 'o musso (Neapolitan: [o ˈpɛːr(ə) e o ˈmussə]; lit. 'the foot and the muzzle') is a typical Neapolitan dish. Its name refers to its main ingredients: pig's feet and cow snouts. The dish derives from popular tradition and a need to make use of less noble cuts of meat, and is usually sold as street food from carts, in the cities of Campania.[1] It is also consumed in the region of Molise and in the province of Foggia, where the dish is regarded as a "party" food.[citation needed]
- ^ "'O per e 'o muss, nato per non sprecare nulla" (in Italian). Archived from the original on 6 September 2017.