Biroldo is a smooth texture Tuscan blood sausage with a sharp and unique flavor traditionally made with the less noble and cheaper parts of the pig. About 4 inches (10 cm) wide, the maroon colored sausage can be flavored with, cinnamon, cloves, coriander, fennel, garlic, ginger, Jamaican pimento, mace, nutmeg, pepper and star anise.
The heart, kidneys, lung, rind, spleen, tongue and any other kind of pork offal are boiled in seasoned water. After the cook meat has been ground, pig's blood, salt and more spices are added. The Biroldo is then stuffed into natural casings, which can include pig's bladder or stomach, boiled again in salted water and left to cool under a weight in order to force out excess fat.
An ancient flavor of the Garfagnana region, Biroldo salami differs with the addition of pig's head and is seasoned with wild fennel. Biroldo cold cuts can be used as a Tuscan appetizer. - AsNotedIn
| Particulars for : | |
|---|---|
| Food Specialty | Charcuterie |
| Food Type | Cruor Sausage |
| Product Kind | Food |
| Food Attribute | Italian Food |
| Food Type | Meat |
| Culinary | Offal |
| Food Category | Victual |
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