Tuscan farmers raise and slaughter pigs using each part of the animal. The two haunches and the two shoulders will become prosciutti, bristles will be used to make brushes, the fat to make soap and the blood to make Buristo a regional blood sausage.
This Tuscan pork specialty is made from the head and pork rind, cooked minced and mixed with bacon and the pig’s blood. Lemon peel, garlic, pine nuts and sultanas are added then the mixture is packed into pig intestine. To prepare the meat as a dish, it’s sliced, fried and cooked in wine.
Hi Pamela,
Thank you for the clarification. We appreciate it and we look forward to reading your upcoming book.
james and lori
Hi James,
The shoulder is actually called "spalla"...
I have a new book coming out Spring 2005 called Prosciutto, Pancetta, and Salame, published by Ten Speed Press.
Ciao,
Pamela
www.FoodArtisans.com