Mallegato

The classic version is a mix of raw pig’s blood, cubes of pork fat, salt, nutmeg, cinnamon, pine nuts and raisins, which is packed into a casing. The casing is only partially filled before being tied closed, to stop it bursting during the boiling process, which lasts until it reaches the right consistency and the center is around 90°C. Once considered the simplest and most economic way of getting iron and protein, there is no question that with its unusual flavor, heavily spiced and sweet from the blood, Mallegato is the ultimate anti-modern cured meat.

Season

Typically produced in the winter, from October to April