BIROLDO

An aromatic and spicy salami

In Garfagnana, older people nominate reluctantly on Biroldo, a sausage poor symbol of time grami. Over time the producers are committed to make him known outside the local market up to 2000, when he joined the Presidio Slow Food.

Of the pig, it is customary to say, don't throw anything away, and in fact to prepare Biroldo uses the head together with heart and tongue. The meat is boiled for about three hours, bagged and flavored by adding fennel, cloves, cinnamon, coriander and star anise. Prior to consumption must boil for three more hours and then cool down slowly under a burden to promote the leakage of grease.

His dark meat and very perfumed taste intense and persistent feature; is eaten cut into strips, accompanied by Garfagnana chestnut bread and a glass of Chianti Classico DOCG.