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Pork Biroldo

To make biroldo, the head of the pig is used, a lean part that gives the product a soft consistency. Various spices are added (nutmeg, cloves, cinnamon and star anise, salt and pepper) which vary in quantity according to the taste of the man who produces it. The pig's head is boiled for several hours, it is carefully boned and a small amount of blood is added, gradually adding spices and garlic.

Once the dough is obtained, it is stuffed: before being consumed, it must boil for another three hours and cool slowly in the air, under the pressure of a weight, thus losing the fatter part.