Salame Boudin

Valle d’Aosta

Salame Boudin

Boudin (black pudding or potato salami) is among the most popular classic sausages of Valle d’Aosta cuisine. Prepared according to the old recipes of our grandparents and passed from one generation to another.

Preparation technology.
Pig’s blood, beaten to prevent clotting, is mixed with bacon, boiled potatoes, seasoned and stuffed into natural casings. It can be eaten either fresh, cooked and cured, raw.

a) Raw material: pig blood, fat, boiled potatoes.
b) Technological: salt, pepper, garlic, cinnamon, nutmeg, sage, rosemary and juniper.
c) Additives: add some milk powder.

Aging period.
From two or three months to over six.

Production area.
Valle d’Aosta. There are several versions, according to the taste, the availability of resources and traditions.

Source: Atlas of typical Italian products, Insor, 1989-1995

The Boudin Salami is for sale at: