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(The Bibliographer) wrote in
:

> Yes, I found that, too. The word "vergellata" seems to apply only to
> meat and to papermaking. I also found "carta vergellata," which seems
> to be a sort of heavy stock made in former times to be used for
> lithographs, aquarelles, and the like.
>
> Unfortunately, the <Grande Dizionario della Lingua Italiana> is not
> yet up to the letter "V" -- at least the set to which I have access --
> so that avenue is out.
>
> I have tried one or two Italian delicatessens with no result. The meat
> people respond "Huh" when I ask for "carne salata vergellata."
>
> Can some kind soul tell me what "vergellata" actually means?
>
> Thanks
>
>

Could it possibly be sliced paper-thin? Like prosciutto? What is the
recipe like?
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