Mallegato pisano

San Miniato, Volterra, Pisa, Tuscany

Mallegato pisano

Typical Tuscan product of the area of San Miniato and Volterra.

It ‘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 variable size and weight.

The surface appears smooth, gray brown.

The cut is more or less consistent and compact according to composition, color from chocolate brown to more or less evident with the 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 to the blood
Adding flavor
Thorough mixing
Bagging
Slur
Boiling in water for 30 minutes
Cooling and hardening in the refrigerator for 1-2 days
AUTHOR
28/03/2006 – Paolo Boni

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