BIROLDO

Description

A typical Tuscan cured meat, related to coppa di testa (head cheese, also called soppressata), with the addition of a small percentage of blood (approx. 3%), cloves and cinnamon. A pure pork product made by cooking, coarsely chopping and stuffing meat from the head, selected lean meat, pork tongue and fatty parts of the jowl, together with pork blood, then cooked in a boiler; natural beef casings are used. Firm in texture, black/purplish in colour, with a delicate, distinctly spiced aroma and a savoury taste.