Soppressata di sangue

Pisa, Tuscany

Soppressata di sangue – Photo © arsia.toscana.it

Salami traditional of the province of Pisa.

It ‘s a baked dough product made from blood and lean pork (trimmings, shoulder, skin, head sucks) boiled, spiced with pepper, red pepper, nutmeg, cinnamon, ground, stuffed into pig gut sac.

After a slur it’s cooked in boiling water for 40 minutes.

It is cylindrical with a diameter of 8-10 cm, length 30 – 60 cm, weighs between 1.5 and 5 kilograms.

Shear has a mixture of dark brown.

It is consumed as it is sliced breaded or fried in oil or heated in water and served as a side dish.

INGREDIENTS
Lean cuts of pork: trimmings, shoulder, skin, head sucks
Pig blood
Salt
Chilli Pepper
Nutmeg
Cinnamon
Housing: natural gut blind

STAGES OF PROCESS
Husking meat
Transfer meat and blood in the boiler
Boiled
Depleted
Rough cut
Preparation of tanning
Transfer to mixer
Adding the tanning
Blend until smooth paste
Bagging Manual
Binding manual string
Cooking in boiling water for 40 minutes
Cooling.
AUTHOR
10/01/2006 – Paolo Boni

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