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.
Typically produced in the winter, from October to April.
Pisa Province, especially in and around San Miniato
Presidium supported by
Pisa Provincial Authority, Municipality of San Miniato
San Miniato Basso (Pi)
Via Tosco Romagnola Est, 553-663
tel. +39 0571 418764-349 2165896-345 0107477
Via Diaz 15
tel. +39 0587 684231-393 2507727
San Miniato (Pi)
Via Augusto Conti, 18-20
tel. +39 0571 43190
Tel. +39 0571 43190
Slow Food Presidium Coordinator
Tel. +39 339 1500740