Mustardela delle Valli Valdesi
Valdesi Valleys Mustardela
A humble blood sausage of the Waldensian valleys, built like all of them to use the least prized parts of the pig: head, lungs, tongue, kidneys and rind, with a little belly fat added.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Pellice, Chisone and Germanasca Valleys, Turin province
How it is made
The meat is boiled, boned and ground, then worked with onion, leek and garlic before casing.