Biroldo facts for kids

Biroldo

Biroldo is a special kind of blood sausage from a region in Italy called Tuscany. It's a very dark, brownish-red sausage with a soft texture. You can often see lighter pieces of meat and fat mixed inside it. It's usually about 10 centimeters (4 inches) wide.

What Makes Biroldo Special?

Biroldo is a traditional Italian sausage. It's unique because it's made from parts of the pig that are not usually used for other sausages. These parts are called offal, and they include things like the heart, lungs, and tongue.

Because these parts are used, the sausage was traditionally made very quickly after the pig was prepared. This helped keep the flavors fresh and tasty.

How is Biroldo Made?

Making Biroldo involves several steps:

• First, the offal (like heart and lungs) is boiled for a few hours until it's tender.
• Next, it's chopped into smaller pieces.
• Then, many different spices are added. These can include cloves, star anise, cinnamon, nutmeg, fennel, and garlic.
• After seasoning, pig's blood is mixed in. The exact recipe can change a bit from one family to another, depending on their taste.
• Finally, the mixture is shaped into a sausage. The pig's bladder or stomach is often used as the outer skin, called a casing.

Cooking and Storing Biroldo

Once the sausage is formed, it's simmered gently for about four hours. After cooking, it's left to cool down. Weights are often placed on top to press out any extra fat.

Biroldo can be kept for a long time if it's stored in lard, which is a type of pig fat. This way, it can last for five to six months. If you want to eat it fresh, it's best within 8 to 10 days.

Different Kinds of Biroldo

The way Biroldo is made can be a little different depending on where in Tuscany you are.

Biroldo from Garfagnana

In a mountain area called Garfagnana, which is in the province of Lucca, they make a special kind of Biroldo. This version also uses the pig's head in addition to other parts. This Garfagnana Biroldo is sometimes called Biroldo della Versilia. Versilia is a beautiful coastal area nearby.

Most of the Biroldo made in Garfagnana is eaten right there! About 90% of it stays in the area and is not sent to other places.

Biroldo from Pistoia

In another Tuscan city called Pistoia, they have their own unique versions of Biroldo:

• One version is sweeter. It includes ingredients like pine nuts, sultanas (a type of raisin), and pig's blood.
• For a more savory (not sweet) version, people in Pistoia use calf's blood and cheese.