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mallegato
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 Slow Food Presidium.
Text © Dana Facaros & Michael Pauls
Image by Giaccai, Creative Commons License