Mallegato
Mallegato
The blood sausage of the Pisan hills around San Miniato, and an unusually sweet one: raw pig's blood, diced back fat, salt, nutmeg, cinnamon, pine nuts and raisins. It was once simply the cheapest way to get iron and protein, and it is made in the cold months, from October to April.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Pisa province, especially in and around San Miniato
How it is made
The casing is filled only partway before being tied, so it does not burst in the pot; it is then boiled until set, to a core of about 90 degrees.