Sambudello

Traditional salami from Arezzo

The sambudello is a typical salami from Arezzo, small and round shape, owes its appearance and its flavor to the ingredients used in its construction.

Composed of lung, heart, tripe, and other parts of the pig are boiled together with blood, once cooled, the meat is minced and mixed with flavorings and then bagged.

Today the producers of sambudello are only about thirty or so scattered around the province of Arezzo, in the municipality of Pratovecchio Stia, Montemignaio Castel San Niccolò, Poppi, Bibbiena, Chiusi della Verna, Ortignano Raggiolo, Castel Focognano, Capolona.

This particular sausage can be eaten fresh, cooked on the grill, seasoned or in oil and usually accompanied by side dishes of beans and potatoes.

 

 

Photo Credits [capriccigolosi.valcor.it]