The term "bondola" derives probably from the Latin "botulu", which stands for gut, or it is even more likely to be an archaic Padano word indicating an object with a rounded shape. Those sausages with the mixture similar to a “cotechino” pork sausage, are of a greater size and of a round shape, thanks to being enclosed in a bladder. As for the preparation, meats and pork skins are ground separately in the proportions codified by tradition, then mixed with salt and spices (pepper, cinnamon and cloves), reground together and then stuffed into a pig's or a calf's bladder, or at most in scraps of a cow's gut. The consumption is allowed after cooking in water and the combinations are the same as in case of a “cotechino” pork sausage: horseradish sauce (“cren”), stewed cropped chicory or other boiled vegetables.

The festival of Sagra della Bondola takes place each May in Torrebelvicino.

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