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Pisan blood sausage

Similar to the buristo of Siena, made with pig's blood, raisins, pork cracklings, spices and salt, stuffed into the intestine, boiled and eaten fresh. San Miniato is the centre of production. Thick slices are floured and fried.

Other names include biroldo or buicco. The biroldo di Garfagnana is in the Ark of Taste.

Text © Dana Facaros and Michael Pauls

Images by: Giaccai, Creative Commons License