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
Producers
Ancient Nutini Butchery
Via Porrina, 2 Bis
Hamlet of Piano di Coreglia
Coreglia Antelminelli (Lu)
Tel. +39 349 2255135
anticamacelleria@hotmail.it
The Ancient pork butchery
of Rolando Bellandi
Via Rinascimento, 6
Ghivizzano (Lu)
Tel. +39 320 8971964
rolandobellandi@gmail.com
www.anticanorcineria.it
Butcher's shop Angelini
Via San Giovanni, 34
Pieve Fosciana (Lu)
Tel. +39 339 6609731
gabriellapieroni67@gmail.com
Butcher's shop Bechelli
Via Cima di Croce, 2
Piazza al Serchio (Lu)
Tel. +39 0583 605739
fllibechelli@pec.it
Fabio Poli Butcher Shop
Via Tonini, 89
Gramolazzo (Lu)
Tel. +39 345 3490506
polifabioec@pec.it
The local pig breeders involved in the Presidium are: Podere Le Pianacce in Ghivizzano, Cooperativa agricola dei Colli in Piazza al Serchio, Luigi Vanni in Piazza al Serchio, Agriturismo Pian di Fiume in Bagni di Lucca and Quinto Ciardella in Borgo a Mozzano.
Ancient Nutini Butchery
Via Porrina, 2 Bis
Hamlet of Piano di Coreglia
Coreglia Antelminelli (Lu)
Tel. +39 349 2255135
anticamacelleria@hotmail.it
The Ancient pork butchery
of Rolando Bellandi
Via Rinascimento, 6
Ghivizzano (Lu)
Tel. +39 320 8971964
rolandobellandi@gmail.com
www.anticanorcineria.it
Butcher's shop Angelini
Via San Giovanni, 34
Pieve Fosciana (Lu)
Tel. +39 339 6609731
gabriellapieroni67@gmail.com
Butcher's shop Bechelli
Via Cima di Croce, 2
Piazza al Serchio (Lu)
Tel. +39 0583 605739
fllibechelli@pec.it
Fabio Poli Butcher Shop
Via Tonini, 89
Gramolazzo (Lu)
Tel. +39 345 3490506
polifabioec@pec.it
The local pig breeders involved in the Presidium are: Podere Le Pianacce in Ghivizzano, Cooperativa agricola dei Colli in Piazza al Serchio, Luigi Vanni in Piazza al Serchio, Agriturismo Pian di Fiume in Bagni di Lucca and Quinto Ciardella in Borgo a Mozzano.
Slow Food Presidium Producers’ Coordinator
Luigi Angelini
guazzelli.marco@virgilio.it
Slow Food Presidium Coordinator
Alessio Pedri
Tel. +39 349 3285213
alessio.pedri@gmail.com
Luigi Angelini
guazzelli.marco@virgilio.it
Slow Food Presidium Coordinator
Alessio Pedri
Tel. +39 349 3285213
alessio.pedri@gmail.com
