This unusual blood sausage is made using the lean pig’s head, giving it a soft consistency. After boiling the head for three hours, it is deboned and mixed with a little blood, salt, pepper and spices: primarily wild fennel, but also nutmeg, cloves, cinnamon and star anise. The mixture is then packed into casings. Before being consumed, the Biroldo must be boiled for another three hours and then cooled slowly in the open air, pressed under a weight so that some of the fat drips out. The sausage is eaten sliced, often accompanied by the typical Garfagnana chestnut bread or potato bread.
Season
The traditional production period runs from October to April.
In Garfagnana, the elderly don’t even want to hear the name Biroldo, which for them represents the poor food eaten during the hard times of the past. More recent generations, however, have rediscovered the unusually flavored sausage, and local butchers have started making it again, despite its complex manual preparation. The Presidium has joined together in an association the few remaining producers and is helping them to promote this ancient cured meat to a wider market.
Production area
Municipalities in the Garfagnana and Middle Serchio Valley, Lucca Province
Presidium supported by
GAL Garfagnana, Garfagnana Mountain Community, Middle Serchio Valley Mountain Community
Production area
Municipalities in the Garfagnana and Middle Serchio Valley, Lucca Province
Presidium supported by
GAL Garfagnana, Garfagnana Mountain Community, Middle Serchio Valley Mountain Community
Gli allevatori del territorio coinvolti nella filiera del Presidio sono:
Podere Le Pianacce di Ghivizzano, Cooperativa agricola dei Colli di Piazza al Serchio, Luigi Vanni di Piazza al Serchio, Agriturismo Pian di Fiume di Bagni di Lucca, Ismaele Turrisi di Pieve Fosciana
Luigi Angelini
Pieve Fosciana (Lu)
Via San Giovanni, 34
tel. +39 0583 666101
Antica Macelleria di Nutini Fabio
Coreglia Antelminelli (Lu)
Frazione Piano di Coreglia
Via Porrina, 2 bis
tel. +39 0583 77106
anticamacelleria@hotmail.it
L'Antica Norcineria di Rolando Bellandi
Coreglia Antelminelli (Lu)
Località Ghivizzano
Via Rinascimento, 6
tel. +39 0583 77008-348 6520490-320 8971964
info@anticanorcineria.it
www.anticanorcineria.it
Margherita Coletti
Sillano (Lu)
Località Villa Soraggio
Via San Martino, 43
tel. +39 0583 614048
Macelleria Poli Omero
di Fabio Poli
Gramolazzo (Lu)
Via Tonini, 91
tel. +39 0583 610273
fabiopoli2007@yahoo.it
Podere Le Pianacce di Ghivizzano, Cooperativa agricola dei Colli di Piazza al Serchio, Luigi Vanni di Piazza al Serchio, Agriturismo Pian di Fiume di Bagni di Lucca, Ismaele Turrisi di Pieve Fosciana
Luigi Angelini
Pieve Fosciana (Lu)
Via San Giovanni, 34
tel. +39 0583 666101
Antica Macelleria di Nutini Fabio
Coreglia Antelminelli (Lu)
Frazione Piano di Coreglia
Via Porrina, 2 bis
tel. +39 0583 77106
anticamacelleria@hotmail.it
L'Antica Norcineria di Rolando Bellandi
Coreglia Antelminelli (Lu)
Località Ghivizzano
Via Rinascimento, 6
tel. +39 0583 77008-348 6520490-320 8971964
info@anticanorcineria.it
www.anticanorcineria.it
Margherita Coletti
Sillano (Lu)
Località Villa Soraggio
Via San Martino, 43
tel. +39 0583 614048
Macelleria Poli Omero
di Fabio Poli
Gramolazzo (Lu)
Via Tonini, 91
tel. +39 0583 610273
fabiopoli2007@yahoo.it
Slow Food Presidium Producers’ Coordinator
Luigi Angelini
Tel. +39 0583 666101
guazzelli.marco@virgilio.it
Slow Food Presidium Coordinator
Alessio Pedri
Tel. +39 349 3285213
alessio.pedri@gmail.com
Luigi Angelini
Tel. +39 0583 666101
guazzelli.marco@virgilio.it
Slow Food Presidium Coordinator
Alessio Pedri
Tel. +39 349 3285213
alessio.pedri@gmail.com
