Traditional product of the province of Lucca, but with some variations, other provinces in Tuscany.
It is a sausage made of pork cooked, from neck, head and cheeks coarsely chopped, boiled, mixed with salt and spices (pepper, cloves, nutmeg. Cinnamon, mace, coriander and garlic), drain in bags or boxes and bagged hot bovine gut.
Usually flattened in a cylindrical shape with a diameter of 10-15 cm and 20-25 cm in length and weighing only 1.8 to 2 kg.
Shape, size and weight, however, may be widely variable.
The surface appears smooth red.
Clear cut structure is coarse color marbled red background with emphasis of individual ingredients.
Pig’s head, neck, cheeks
Natural casing beef
STAGES OF PROCESS
Cooking in water for 3-5 hours on low heat
Preparation of tanning
Add the dressing to the meat
Thorough hand mixing
Transfer in bags or boxes
Stop at the school for a few minutes
Compaction in the refrigerator for 24 hours.
08/01/2006 – Paolo Boni