Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Sanguinaccio (Black pudding) PDF Print E-mail

Black pudding is an ancient and tasty speciality. It is made from pig’s blood, to which salt, diced fat, homemade bread, pine nuts, raisins, cocoa, orange peel and sugar are added. The ingredients are mixed together to avoid any coagulation and it is left to stand for at least twelve hours. After this time, the mixture is stuffed into the natural guts of the pig. Once filled, the black puddings are put into cold, slightly salted water and boiled for about thirty minutes on a moderate flame. They are removed from the water and hung up. To use them, they must first be cut into little pieces and then coated in oil or lard.

Another version of black pudding is migliaccio. This is made with the same mixture but without sugar and slightly toasted. The mixture is put in a terracotta dish and cooked in the oven for about forty minutes.


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