Buristo is also called Biroldo or Malegati, depending on the region. One way to do it is to cook in salted water for 1-2 hours a pig's head, tongue, lungs, heart, liver and kidneys. Pork skin is also added to the pan. After everything is cooked, all gets minced (1-2 cm) and mixed with blood until a thick consistency is achieved and seasoned according to the region or taste. You could try:
Salt - 25 gr/kg
Ground Black Pepper - 5 gr/kg
Ground Nutmeg - 2 gr/kg
Ground clove - 0.5 gr/kg
Ground cinnamon - 0.5 gr/kg
It is also usual to add some white spirits to the mix, such as grappa or white rum, some 20 or 30 ml/kg.
You may adjust the seasoning to your taste as it varies a lot. After seasoning, the meat is stuffed as a regular salami and cooked in 80º C for one hour and hung after cooling for a few days. After that, they are ready to be eaten cold as a salumi or hot with mashed potatoes, beans, greens, etc.
If you make them please let me know the results. Regards