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Berodi

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
  Quintino
Butcher's Shops - Conscenti (GE)
  La Marpea
Agricultural Holdings - Ne (GE)
  Massa
Agricultural Holdings - Mezzanego (GE)
  Monteverde
Butcher's Shops - S.Stefano d'Aveto (GE)

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