A classical product of Valle d'Aosta traditional cuisine (the name is read according to the French pronunciation, budèn). It is a sausage which was originally made by mixing the pig's blood with boiled potatoes, turnips or red beetroots, lard, salt, pepper, garlic, cinnamon, nutmeg, sage, rosemary, and juniper berries.

The Producers
Typology: Agricultural Holdings
Locality: Valsavarenche (AO)
Typology: Agricultural Holdings
Locality: Cogne (AO)
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