Budellacci are smoked and spiced pig intestines eaten raw or broiled or roasted on the spit.
This is a preparation of pig offal, well washed with water and vinegar, then seasoned with salt, fennel seeds and left to dry under the hood of the chimney.
Once dry they are cooked, then eaten.
a) Raw material: gut fat pig bred in the area.
b) Technological: salt, pepper, fennel seeds.
Aging: three to four days under the hood of the fireplace.
Production area: throughout Umbria. Renowned those of Norcia, province of Perugia.