Bardiccio
A typical cold cut from the mountains around Florence with a strong and flavored taste
Bardiccio is typical of the Florentine area; it has the characteristic shape of a sausage and is stuffed into pork gut.
Characteristics
The dark red color varies according to the amount of heart used in the mixture and to freshness: as soon as it is made it is lighter in color, then it acquires darker shades.
There is no precise, codified recipe for bardiccio: each producer mixes the ingredients according to his/her experience and knowledge.
In the past, the ingredients included offal, which nowadays are no longer used due to product preservation problems.
The dark red color varies according to the amount of heart used in the mixture and to freshness: as soon as it is made it is lighter in color, then it acquires darker shades.
There is no precise, codified recipe for bardiccio: each producer mixes the ingredients according to his/her experience and knowledge.
In the past, the ingredients included offal, which nowadays are no longer used due to product preservation problems.
Production process
Second-grade beef and pork are used for production, ground with a meat grinder, then flavored (salt, pepper, garlic, fennel) and salt are added; after which the mixture is stuffed and closed at the end with string.
It is produced from September to May and consumed without aging.
Second-grade beef and pork are used for production, ground with a meat grinder, then flavored (salt, pepper, garlic, fennel) and salt are added; after which the mixture is stuffed and closed at the end with string.
It is produced from September to May and consumed without aging.
Gastronomy
Typical cooking is grilled, stewed or with tomato, but it is very versatile and can be used in many recipes, from risottos to stuffed roasts.
Typical cooking is grilled, stewed or with tomato, but it is very versatile and can be used in many recipes, from risottos to stuffed roasts.
