Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (10 cm) wide, with lighter-coloured chunks of meat and fat in it. It was traditionally made from parts of the pig, offal such as heart, lungs and tongue, that wouldn't be used for other sausages.

Biroldo is a dark red Tuscan blood sausage, spotted with lighter-colored chunks of meat and fat. It is traditionally made with parts of pig offal that wouldn't be used for other sausages, such as heart, lungs, and tongue. Typical flavorings include cloves, …

2024年12月15日 · Il biroldo è un salume rustico, dal sapore intenso, deciso e leggermente ferroso. Caratteristiche che lo rendono un salume per intenditori. Non tutti però lo amano al primo assaggio, ma per molti è un simbolo delle radici culinarie toscane.

Biroldo is an Italian dark brown blood sausage, spotted with lighter-colored chunks of meat and fat.

2018年2月27日 · Biroldo is a Slow Food protected cold cut, a product of Tuscan tradition, almost impossible to find nowadays. It’s made with the pig’s lesser parts like the head, tongue , heart and lungs , mixed with blood , spices and local herbs , without the …

Biroldo salami provides one of the most ancient flavours of the Garfagnana region. Its principal ingredient is pig’s head with a little heart and tongue. Spices are added to give an extra special flavour, such as wild fennel, cloves, cinnamon, coriander or aniseed.

Il Biroldo, salume tipico della Media Valle del Serchio e della Garfagnana, si presenta come una pagnotta rotonda, semisferica di colore marrone scuro, è molto profumato e ha un gusto intenso. La carne utilizzata per la sua produzione proviene da allevamenti di piccole aziende agricole locali e per la restante parte da suini di provenienza ...

2021年9月9日 · il Biroldo, dunque, è un sanguinaccio ed è unico in Garfagnana, perché, diversamente da altri sanguinacci della zona, come quello di Lucca o delle Alpi Apuane, non si prepara con le interiora, ma con la carne ricavata dalla testa del maiale e se pensate sia un salume al cento per cento italiano vi sbagliate di grosso.

Leave the beautiful region of Calabria and travel north to the much beloved Tuscany or Toscana and you’ll find biroldo or sanguinaccio – a traditional blood-based salumi. Biroldo is a pork blood sausage and you’ll often find it infused with raisins, pine nuts and cinnamon or flavored with fennel (blood sausage is also referred to ...

The Biroldo of Garfagnana is a particular black pudding very flavoured and spiced, produced with pork’s blood and meat. For its production it is used the head, as the less noble part of the pork. The head is boiled for three hours then, boneless, is salted with spices like fennel, nutmeg, cinnamon and pepper.