Blood Salami aka Buristo, has anyone tried?

Air dried cured meat and salami recipes

Blood Salami aka Buristo, has anyone tried?

Postby will_raymo2000 » Sat Oct 04, 2014 4:18 pm

I am a big fan of black pudding and all variants but have never tried Buristo which from research appears to be a blood based salami. (http://italianfood.about.com/od/italian ... uristo.htm)

Has anyone tried making one of these before or know in what book(s) a recipe may be?
will_raymo2000
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Re: Blood Salami aka Buristo, has anyone tried?

Postby divani » Mon Oct 06, 2014 6:50 pm

Hi Will,

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
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