Norcinerie to Pisa
Buristo from salami to wine, from the foam of the Burisch cheek, shoulder: the salami in the province are distinguished by their irresistible rustic taste.
In the province of Pisa have always fragrant and savory hams "Tuscan", to be cut by hand with a knife, as well as delicious salamis, sausages, capocollo and fennel. Besides the most popular dishes there are also regional charcuterie absolutely original and typical markedly, involving extensive use of pig’s blood and cuts less "noble". These are mainly for cooking meats, mostly concentrated in the district of San Miniato.
Starting with "mallegato", derived from a sausage made from a dough cooked blood, raisins, and pork cracklings, unmistakable sweet and intensely spicy and is eaten fresh sliced after submitting simmer for twenty minutes , but also fried for a few minutes and then "drowned" in the wine. So let’s look at the "Burisch" (or "buristo") which is cured by baking a large cylindrical in shape. This sausage, which is also found in the Chianti Senese district, comes from a rich dough made from cuttings from the head, pork rinds, bacon grease and fried pig’s blood filtered, is produced in the period between the months of November and March , and kept for no more than ten days. the "family" of black pudding also belongs to the brawn of blood, which is very similar in appearance to mallegato but is distinguished by its more delicate flavor, due to the addition of parts in the mixture is lean to fat (muscle, shoulder, rind, head). The brawn of blood can be eaten sliced or fried in a pan after flouring. San Miniato in particular and there is also a very rare combination of pork and lamb sausages and a sausage flavored with local white truffles. Then let us remember the salami with wine, which is a typical Tuscan salami ground fine but with the biggest bacon and a strong taste of Chianti tasted great when sliced, is used in a variety of typical dishes of Tuscan cuisine.
The shoulder of pork sausage is instead a large size, the weight can vary between five and ten kilograms. The curing continues for at least seven / eight months, the meat, tasty and fragrant, has a tender texture and color changes from pink to deep red, while fat is compact and whitish. Typical of Pisa, this cured meat is produced, with some variations in the rest of Tuscany, and is an ingredient of the so-called "flat fallow" shoulder cut into cubes along with beans and cheese. As in all of Tuscany, including Pisa the bacon in the bacon is called, but here has the distinction of being flavored with wild fennel, and takes the name of "bacon fennel."
Let us finally to a truly unique specialties such as mousse cheek (the cheek) of pigs of San Miniato. The basic ingredient is obviously the cheek of pork, salted and cured with salt, pepper, garlic and bay leaves and then left to mature for at least five months, after which period, the meat is shredded and pulped in a marble mortar with pieces of ham, shoulder and bacon. The result is a compound similar to a pate, a soft and spongy, pinkish in color, which is eaten as a spread on hot toast of the tastiest appetizers in traditional menus.