The Bondiola is produced in different areas of Piedmont.
It is a pork sausage and bacon, whose characteristics were previously the large size and heavy weight (5 kg), given that housing was used as the pig's bladder, bigger than the envelope of the intestine.
Currently, the bladder is rarely used and would prefer to use the intestines of cattle caecum (bondeana).
The result is a sausage of lesser size, about 25 cm long with a diameter of 10 cm and weighing between 1.5 and 2.0 kg.
When cut, shows bright red, with intense aroma and flavor and spicy.
The "Bundiola" or "bondiola" is a traditional product of all the Susa Valley.
It 's a raw sausage, aged 6 to 12 months, made with lean pork cuts, fat, salt, spices (cinnamon, nutmeg, cloves, black pepper), enclosed in a bladder or blind pig.
Presents a length of about 15 cm, diameter 10 cm, average weight of 1.5 kg but can sometimes reach 5 kg when stuffed into the bladder.
He coarse (1-2 cm) and has blossomed from a surface mold.
Is consumed sliced thin.
INGREDIENTS
Pork: lean cuts
Pork fat: lard or bacon
Salt
Black pepper
Cinnamon
Cloves
Nutmeg
Natural gut: blind pig bladder or
STAGES OF PROCESS
Husking meat
Rough cut with a knife and meat fat
Preparation of tanning
Adding the tanning
Transfer to mixer
Blend until smooth paste
Transfer sausage
Bagging
Binding Manual
Puncture the gut
Stop at 25 ° C for 48 hours or 6-10 ° C for 10 days
Ripening at 12-14 ° C for 6-12 months or more.
AUTHOR
07/01/2006 - Paolo Boni
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