Boudin
PAT - Traditional Agri-Foodstuffs
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 It is a sausage which was originally made by mixing the pig's blood with boiled potatoes, turnips or red beetroots, lard, salt, pepper, garlic, cinnamon, nutmeg, sage, rosemary, and juniper berries.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 | ||||
| Agriturismo Lo Mayen | Valsavarenche (AO) | |||
| Marco Jeantet | Cogne (AO) | |||
© 2013 - Ente Parco Nazionale Gran Paradiso