Pork sausage belonging to the blood pudding family, buristo is a traditiona artisan product of the inhabitants of Norcia, in the province of Siena, Tuscany. It has an elongated, cylindrical shape, a dark colour and soft consistency. It is prepared by cooking together pig’s lard and rind and later adding blood, spices, salt and pepper. The mix is then stuffed in a gut and boiled. Its particluar features are given by the raw materials used and the production technique, giving it its unmistakeable taste.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.