Mallegato livornese

Livorno, Tuscany

Mallegato livornese

Typical Tuscan product from the province of Livorno.
It’s basically a sausage stuffed into casings, cooked to be eaten sliced and grilled.
Shows the cylindrical shape of the casing folded and tied at both ends of the size range generally between 700 and 800 grams.
The surface appears smooth, gray brown.

The cut is more or less consistent and compact, according to composition and color varies from brown to chocolate, with more or less obvious presence of pine nuts and bacon.

INGREDIENTS
Pig blood
Pork lard
Salt
Pepper
Nutmeg
Cinnamon
Pine
Sultana
Breadcrumbs
Natural casing beef or pork

STAGES OF PROCESS
Preparation of tanning
Cut the bacon into small cubes with a knife
Adding the bacon crumbs
Boil until liquid homogeneous mixture formation
Adding blood
Adding flavor
Thorough mixing
Bagged
Slur
Boiling in water for 30 minutes
Cooling and hardening in the refrigerator for 1-2 days.
AUTHOR
09/08/2007 – Figarolli Bianca Maria

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