Parco Naturale Regionale dell'Aveto
Local Banner for the promotion of the territory


Production area
All the inland of Liguria.

Product features
Sweetbread and pork blood sausage. Berodo, traditionally prepared at Christmas - period when the pig was killed - is a sausage made with the blood mixed with the cooked pork plucks. It has a brown color. It is browned in the pan with onion.

  • How to prepare it
    The pork blood, mixed in equal parts with fresh milk, is flavored with pine nuts, salt, pepper, and/or sweetbread. The mixture is put into the pork bowels and the final sausage, tied up with string, is divided into small salami-shaped sections. By-products of pig slaughtering and aromas are added. After cooking, berodo is let cooling at a room temperature before putting it in the fridge.
The Producers
  La Marpea
Agricultural Holdings - Ne (GE)
Agricultural Holdings - Mezzanego (GE)
Butcher's Shops - Santo Stefano d'Aveto (GE)

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