Salamino di animelle e sangue di maiale

Liguria

Salamino di animelle e sangue di maiale – Photo Elisa Stefano

Preparation technology.
The pig’s blood mixed in equal parts with fresh milk is topped with pine nuts, salt, pepper and sweetbreads cut into small pieces and saute with the onion. It is all in the bag pork intestines and salami, tied with string, take the form of sausages of 400-500 grams. They are consumed freshly cooked in the pot.

Composition.
a) Raw material: pig blood and sweetbreads.
b) Technological: pine nuts, milk, onions, salt and pepper.

Production area.
Throughout Liguria.

Source: Atlas of typical Italian products, Insor, 1989-1995

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