Buristo, Mallegato pisano, Mallegato livornese, Sanguinaccio

Chianti, Tuscany

Buristo, Photo © Slow Food

Buristo, Mallegato pisano, Mallegato livornese, Sanguinaccio

Buristo is prepared exclusively in the area of typical Tuscan Chianti.

It ‘a sausage made of pork cooked to be eaten sliced and grilled.

Presents the anatomical shape of the stomach bag filled, with closed strings at both ends.

Has a weight of between 1 and 3 kilograms.

The surface appears smooth, pale brown.

Clear cut structure is coarse color brown marbled pink background with raised individual ingredients.

INGREDIENTS
Head hog
Rind
Pig blood
Lard
Salt
Pepper
Lemon peel
Parsley
Garlic
Pine
Sultana
Natural gut: pig stomach

STAGES OF PROCESS
Cooking in water and spices for 2 hours on low heat for head and rind
Spolpatura head
Rough cut of the depleted and rind
Preparation of tanning
Cut the bacon into lardons
Cooking bacon over low heat for 2 hours
Adding to the meat and bacon rind chopped
Adding blood
Adding flavor
Thorough mixing
Bagging the dough is still warm in the stomach
Slur
Cooling and hardening in the refrigerator for 1-2 days
AUTHOR
16/03/2006 – Paolo Boni

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