Bondiola di Treviso

Treviso, Veneto

Bondiola di Treviso – photo

The bondiola di Treviso sausage has the same characteristics as the cotechino (a fresh pork sausage) or the musetto , and is made from a mixture of fatty and lean pork meat, including the bacon rind which is finely ground, and parts of the pork head. The meat is seasoned and stuffed into natural intestine. One type is made with lingual, that is, with an entire piece of brined pig’s tongue in the center of it.

This sausage is slowly boiled and served as a main course together with cooked vegetables or mashed potatoes.