Traditional Tuscan meat curing product, especially from Garfagnana and Versilia.
It is a treat for refined tastes who appreciate details, even when the result of the less valuable the pig. It is prepared with pig’s head meat boiled together at heart, tongue, rind and fat, all is manually crushed, mixed with blood is spiked with all the spices (cinnamon, nutmeg, etc..) Salt and pepper. When everything is well mixed is stuffed pig’s stomach and boiled very slowly. It eats mostly cold, spread on bread.
It ‘a sausage made of cooked pork. globular, weighing 1-2 kilograms.
The surface appears smooth, dark brown color.
Clear cut structure is coarse color brown marbled pink background with raised individual ingredients.
Natural gut: pig bladder or stomach
STAGES OF PROCESS
Cooking in water and spices for 2 hours on low heat and organ meats
Preparation of tanning
Rough cut of the depleted and organs boiled
Adding the tanning
Bagging in the bladder or stomach
Boiling for 4 hours
Stop in the refrigerator for 8-10 days
Placing containers in lard
Ripening at room temperature up to 5-6 months
16/03/2006 – Paolo Boni