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black pudding from Piedmont

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 Slow Food Presidium.

Cured Meats and Sausages


Slow Food

Text © Dana Facaros & Michael Pauls

Image by valpellice