Biroldo della Garfagnana

Garfagnana, Tuscany

Biroldo della Garfagnana – Photo Slowfood

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.

INGREDIENTS
Head hog
Pork tongue
Pig lungs
Pork liver
Pork kidneys
Pig blood
Salt
Pepper
Cloves
Nutmeg
Star anise
Cinnamon
Fennel seeds
Lard
Natural gut: pig bladder or stomach

STAGES OF PROCESS
Cooking in water and spices for 2 hours on low heat and organ meats
Spolpatura head
Preparation of tanning
Rough cut of the depleted and organs boiled
Adding the tanning
Adding blood
Thorough mixing
Bagging in the bladder or stomach
Slur
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
AUTHOR
16/03/2006 – Paolo Boni

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