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Bondiola di Treviso
Bondiola sausage from Treviso
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Description |
The bondiola di Treviso sausage has the same characteristics as the cotechino (a fresh
pork sausage) or the musetto , and is made from a mixture of fatty and
lean pork meat, including the bacon rind which is finely ground, and
parts of the pork head. The meat is seasoned and stuffed into natural
intestine. One type is made with lingual, that is, with an entire piece
of brined pig’s tongue in the center of it.
This sausage is slowly boiled and served as a main course together with
cooked vegetables or mashed potatoes.
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© 2010 Enrico Massetti
Italian Salami - Italian charcuterie
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