SAUSAGE
Made from fresh meats finely minced, it is hand-kneaded, then stuffed and tied. It can be enjoyed raw on a slice of Tuscan bread or even cooked like roasted, barbecued, “all'uccelletto” with white beans but also as ingredient to prepare delicious sauces for pasta and polenta.
SAUSAGE
BURISTO
It is the most typical Senies cured meat and it is made of the pork rinds which are boiled and cut in small pieces with a knife. Then fat, precious spices ( such as “panpepato” ), salt, pepper and fresh pigs blood are mixed together with the pork rinds in order to have the final mixture that will be staffed and left to boil for several hours. Best way to enjoy the “buristo” is with roasted bread.
BURISTO
SOPRASSATA
The heads of the pig, boiled for a long time, are deboned and selected. Then the meat that we have from this procedure is stuffed with fine spices, salt, pepper and garlic into a large casing where the excess fat will be drained.
Excellent to enjoy sliced with Tuscan bread or diced with lemon zest as flavorful appetizers and aperitifs.
SOPRASSATA
Project co-financed under Tuscany
POR FESR 2014-2020