Biroldo della Garfagnana
Garfagnana Biroldo
A blood sausage built mostly from the lean meat of the pig's head, which gives it a soft texture, and spiced above all with wild fennel alongside nutmeg, clove, cinnamon and star anise. It is eaten sliced, usually with the local chestnut or potato bread.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
comuni in the Garfagnana and Middle Serchio Valley, Lucca province
How it is made
The head is boiled some three hours, boned and mixed with a little blood, salt, pepper and the spices, then cased. Before eating it is boiled again for three hours and cooled slowly under a weight so part of the fat runs out.