Budelluzzo di Grosseto

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Budelluzzo di Grosseto

Grosseto Budelluzzo

1. Product Name:
Budelluzzo Grosseto

2. Synonyms:
Busicchio

3. Description of product:
The budelluzzo is produced by drying and treating the outside of pork intestines (from duodenum appendix). It comes in bunches of color to yellow, length from 20 to 30 cm high has texture and flavor is strongly characterized by the presence of wild fennel.

4. Territory concerned to the production:
It is produced in the province of Grosseto.

5. Production note:
at risk

6. Description of processes:
The traits of pig intestine are taken to cut from the rest of the innards, then spun to the outside, which undergoes a thorough washing in water. The washed intestines are placed in a bath of vinegar, herbs and spices (pepper, chili, salt and fennel). Budelluzzo the last phase of the process is hung in the barrels and left to dry in a special room for about 30 days .

7. Materials, equipment and premises used for the production:
s Laboratory
s steel benches
s Cutting tools
s Premises Drying

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
The quality and characteristics of the product are due to the pig used, called "giroglio" or "Marg", the particular transformation process and spice.

9. Production:
The budelluzzo of Grosseto is now produced only at the family level, especially in winter. There is a commercial channel of the product which is not possible to estimate the average annual production.