Strange foods from home: Il Biroldo

Its simple name evokes history, ancient history .... and we’re not mistaken thinking that. Biroldo is a Slow Food protected cold cut, a product of Tuscan tradition, almost impossible to find nowadays. It’s made with the pig’s lesser parts like the head, tongue, heart and lungs, mixed with blood, spices and local herbs, without the addition of any preservatives nor stabilizers 

Biroldo, Mallegato and Buristo are different names for the same cold cut

In ancient Rome, it was consumed to honor the god of Fertility, Priapus, and Ulysses had it once he returned to his land, Ithaca. For these ties with the pagan world, Biroldo was forbidden during the Middle Ages 


Such culinary traditions, even if somehow distant from our own modern tastes, must be preserved, because they represent our past and are the very soul of our modern culture.  

In ancient Rome, it was consumed to honor the god of Fertility, Priapus, and Ulysses

Biroldo, Mallegato and Buristo are different names for the same cold cut, which originated from Garfagnana, an area most known for its spelt production. It is made by boiling all meats for a long time, “tying them together” with the use of pig’s blood, and them boiled again. It has to be eaten very fresh: in fact, having it warm would be best!  


Don’t turn up your nose at it. Leave behind all prejudices and, if you ever have the opportunity, do try this delicacy with a slice of chestnut bread: you’ll find it delicious


Solo il nome evoca storia, storia vecchia.... e la sensazione non ci inganna 

Questo salume presidio Slow food, è un prodotto della tradizione toscana oggi quasi introvabile. 

Si tratta di un salume preparato con le parti meno nobili del maiale, testa, lingua, cuore e polmoni uniti da sangue e spezie ed erbe locali non ha conservanti ne stabilizzanti. 

Nell'antica Roma si mangiava in onore del dio della fertilità Fauno ad Ulisse venne servito al suo ritorno a Itaca come premio e venne vietato nel medioevo proprio per questi rapporti con i mondo pagano 

Queste tradizioni culinarie, benché lontane dai nostri gusti, devono essere preservate, sono il nostro passato sono l'anima della nostra cultura di oggi. 

Biroldo, Mallegato o Buristo sono nomi diversi per uno stesso salume che vede le sue origini in Garfagnana zona più conosciuta per la sua produzione di farro. 

Si prepara facendo bollire a lungo le carni, “legandole” con il sangue di maiale e facendole nuovamente bollire. Si deve mangiare fresco anzi ancora tiepido sarebbe meglio! 

Non storcete il naso, abbandonate ogni preconcetto e se avete l'occasione assaggiate questa prelibatezza accompagnata da pane alle castagne ne sarete deliziati.


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