A traditional cucina povera food, made with all the leftover bits after a pig is slaughtered, mustardela is a typical blood sausage or sanguinaccio: the meat is boiled, ground, mixed with onions and leeks cooked in pork fat, and blood. The result is soft, and vaguely sweet and sour. Fried, it stars in a number of dishes in Piedmont— with pine nuts on tagliatelle, or with cabbage and polenta.
The mustardela delle Valli Valdesi is in the Ark of Taste.
Images by: valpellice