The Biroldo is a cooked cold cut, settled in Italian culture as an example of a “poor” salami, because it is produced from the less noble and expensive parts of the pork. It has a dark colour, smooth texture and a distinctive flavour.
“Of the pig nothing goes to waste” and the Biroldo is the most glaring example of this. Traditionally this product is made with those parts of the pig that couldn’t be used for the preparation of other sausages; these parts are: head, rind, tongue, spleen, kidneys, lung, heart and any other kind of offal.
The preparation of the Biroldo is long and complex, and it requires two different cooking times, first, the parts of pig are boiled in a salted and spiced water (each part is boiled on its cooking time), then the meat comes coarse grounded. To the slurry we add pig’s blood, salt and a mixture of spices: coriander, cinnamon, cloves, nutmeg, Jamaican pimiento, mace, ginger and pepper. The Biroldo is then stuffed into the beefs natural casings and boiled for the second time in the salted water.
Once cooked and got cold, the Biroldo does not need to be seasoned and it’s ready for consumption. Its flavour is sharp and unique.
This delicious product is one of the best cold cuts appetizers and it is frequently used in many different Tuscan recipes, for exsample: Fried Biroldo and Corn Farinata (Cornmeal flatbread/porridge) with Biroldo and vegetables.
Pork meat, pork fat, lean pork head, pork lard, pork rind, pig blood, salt, natural flavorings, spices.
Produced in a factory where dairy products and gluten-containing ingredients are not used.
It may contain traces of walnuts and pistachios.
Salumificio Artigianale Gombitelli di Triglia M. & T. s.n.c. Via dei norcini, 4719/4725 Gombitelli – 55041 Camaiore (LU)
Keep in the fridge at + 2- + 4 ° C.