Valle Pellice in Chisone and Val Germanasca (Turin), Piedmont
The Mustardela is produced in Valle Pellice in Chisone and Val Germanasca (Turin) in winter.
It bagged a deep purple, shading to black, cylindrical, slightly curved, 20-25 cm in length with a diameter of about 6 cm and weighing between 250 and 300 g.
It consists of blood, parts of poorer quality meat and pig offal.
The dark color is due to the high presence of blood in the dough.
It is eaten cooked.