Similar to a pudding of pork blood, it is collected when the animal is butchered. Blood sausage, also known as “Miacetto”, can be served either cold or hot, sliced, sautéed in pan or sprinkled with sugar. In recent years certain entrepreneurs are looking into the production of blood sausage which up to now has been consumed mainly by rural families or offered to tourists by local farmers.
Description
This cylindrical-shaped sausage, when cut, has a dark red colour in which the light colour of its ingredients stands out. Its weight ranges from 500 to 800 grams.
Production area
Region of Umbria.
