Biroldo di Lucca (biroldo della Versilia)

Lucca, Versilia, Tuscany

Biroldo di Lucca (biroldo della Versilia)

Traditional salami typical of the province of Lucca, in particular in Versilia, produced in wintertime, known locally as “biroldo Versilia”, “mallegato” or “buristo.

It’s a cooked salami sausage, eaten fresh from the lungs, rind, kidneys, spleen, blood pigs boiled for 2 hours, cut into pieces, mixed with diced bacon, pig’s blood, salt, spices (fennel seeds, nutmeg, pepper and cinnamon, pine nuts, currants, but the possible composition and quantity vary from manufacturer to manufacturer) bagged hot in the stomach or bladder of the pig, beef or horse, cooked and subjected to further pressing.

Generally round in shape flattened back-ventrally, tied at the ends, 5-7 cm in diameter and variable size, the type of casing used: 200 g beef casings, up to 1.5 kg in the pig.

The mixture is dark red-brown with a beautiful show of lard.

It is eaten sliced alone or with various vegetables.

INGREDIENTS
Giblets (heart, lungs, kidneys, spleen, etc..) Pig
Rind
Lard
Pig blood
Salt
Pepper
Fennel seeds
Nutmeg
Cinnamon
Pine
Sultana
Natural gut: stomach or bladder pork, beef or horse

 

STAGES OF PROCESS
Collection of blood
Cleaning the stomach or bladder
Grease removal
Scraping with a knife
Washing with warm water
Husking offal
Preparation of tanning
Boiling water for 2 hours in offal and pork rind
Rough cut with a knife
Cut the bacon into small cubes
Transfer meat, bacon, and dressing in blood mixer
Blend until smooth paste
Hot bagging
Binding at the hands of end
Puncture with needle
Introduction to the boiler
Cook for 2-3 hours
Extraction by heat
Accommodation on shelf
Affixing weight
Stop underweight for 24 hours.
AUTHOR
05/01/2006 – Paolo Boni

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