Florence, Tuscany

Photo & text ARSIA

1. Product Name:

2. Synonyms:

3. Description of product:
It has the characteristic shape of the sausage is soft, red, with a strong taste of fennel.

4. Territory concerned to the production:
Province of Florence.

5. Production note:
at risk

6. Description of processes:
Using beef and pork seconds that are crushed with a meat grinder. Then added flavorings (salt, pepper, garlic, fennel), salt, antioxidant (ascorbic acid) and preservative mixed with sugar (sucrose and dextrose). The compound is mixed with un’impastatrice, and packed with filler in a natural casing pork (purchased outside). The casing is closed at the end with string. Occurs from September to May and is consumed without aging.

7. Materials, equipment and premises used for the production:
s hack
s Mincers
s Mixer
s bagging
s Spago
s cell cooling

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
Characteristics of the product is linked to the traditional technique of transformation of Rufina. In the past there were also among the ingredients offal, now no longer used for problems of storage. Bardiccio is eaten grilled and accompanied with the Chianti Rufina wine or other sturdy roasting.

9. Production:
It is estimated an annual production of about 400-500 tons of Bardiccio; butchers will produce 30 to 60 kg per week, the sausage 80-100 kg per week. The current production meets the demand, there is indeed a growing trend. Many producers Bardiccio are members of the Association butchers, bringing together the butcher of 18 municipalities from the Valdisieve Valdarno near Florence, in particular Rufina Pontassieve Dicomano Pelago, Brighton, Reggello Rignano Arno. It is sold entirely in the area, directly to individuals in business or at festivals or events related events paesane.Fra remember the “Festival of tortello and Bardiccio”, held in Rufina during the spring – summer and the “Festival Toscanelli of “organized by the Municipality of Pontassieve the last week of May, which is made a survey of artisanal products locali.La Mountain Community is working on this and other products of the Mugello and Val di Sieve in view promotional .