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spicy blood and beetroot sausage


The same name as in neighbouring France, also spelled (bodeun) or boudin valdôtain, this sausage from the Valle d'Aosta is made with boiled potatoes, lardo, beetroot, spices, pig's blood and red wine. But you can also find the pure French style blood sausage, boudin minus the beetroot, too.

Cured Meats and Sausages

DOP (PDO) products and acronyms

Valle d'Aosta

Text © Dana Facaros & Michael Pauls

Image by F. Ceragioli, Creative Commons License