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a Tuscan sausage

The pork meat is chopped and fried, mixed with fat, spices, cinnamon and pig's blood (which gives it its characteristic dark colour), stuffed into a pig's intestine, then boiled, cooled and sliced. It's popular throughout Tuscany; the buristo senese, from northern Siena province, is in the Slow Food Presidium.

Cured Meats and Sausages

Slow Food


Text © Dana Facaros & Michael Pauls

Image by bisaccia.viefrancigene