Therefore, in common parlance, black pudding means any recipe that involves the use of pig's blood.
, grape must, dehydrated fruit - raisins - orange peel, oil seeds - walnuts or hazelnuts - rum and spices - such as cinnamon or vanilla.
Although in different versions, it is produced in many areas of the peninsula such as Liguria, Emilia Romagna, Marche, Umbria - where it is known as "meaccio" - Abruzzo and much of the south. In Campania and Basilicata it enjoys the recognition of Traditional Agri-food Product (PAT) but it is also established among the typical preparations of the Calabria region.
The procedure for the sweet black pudding is simple. All the ingredients are boiled together - with a variable percentage of blood - stirring continuously, until the desired consistency is reached - generally spreadable or in any case creamy. Only spices and solid ingredients are added almost at the end of cooking.
Sweet black pudding is generally served together with crostoli - chiacchiere - or ladyfingers biscuits. It can be stored in a jar; following an impeccable process - which includes the sterilization of the containers and the pasteurization of the packaged food - the black pudding can become a real preserve. Potted without sterilization and pasteurization, or in any case once opened, the black pudding must be kept exclusively in the refrigerator for very few days.Some prefer to freeze it.
and, more precisely, pork-based sausages. Unlike common sausages and salamis, salted black pudding largely contains offal and blood - which are part of the so-called fifth quarter. It is eaten cooked or raw, depending on the specific type.
In Italy, salted sausage-type black pudding is produced in all regions that have pork processing in their gastronomic tradition. We speak above all of: Marche, Liguria, Tuscany, Puglia, Basilicata, Piedmont and Campania. The salty sausage black pudding is also widespread in different areas of Emilia Romagna; however, especially in the plains - from the Parma area, passing through the Modena area, to the Ferrara area, and down to the Bolognese area - fresh pig blood was used above all for the recipe This is because a large part of the fifth quarter could be used for specific recipes such as: coppa di testa - ears, snout etc. - cotechino - pork rinds - salama da sugo - liver, tongue - etc.
Although with different names, foods similar to black pudding are also produced abroad; for example: Germany (blutwurst), France, Spain (morcilla), United Kingdom (black pudding), Portugal (morcela), Sweden (blodpudding), Finland ( mustamakkara), Korea (sundae) and Ireland (black pudding).
Salted black pudding of Lombard or Alpine origins - from cooked ingredients - such as marzipan, sanguignino or Valdostan boudin, can also contain potatoes or rice, spices and red turnips. It can also be eaten seasoned or cooked freshly made into sausages, and is commonly served with polenta. The Ligurian berodo also contains pine nuts, milk and onions. With fennel seeds, the Tuscan black pudding is called biroldo. Calabrian sangiari also contains ricotta and cooked wine. In Puglia, pig intestines are filled with blood, cooked, and cut into slices; they take the name of sangunazz.
carotids passing through the neck. Today, however, when the killing takes place by means of an animal euthanasia gun, the blood is collected by draining after his death.
After collecting all the fresh pig blood, it is essential to keep it mixed for at least 10-20 minutes, during which time coagulation takes place. The solid part, condensed by the effect of fibrin and platelets, is eliminated by the liquid ingredient which is now ready to be used.
. The energy is provided above all by the protein share, followed by carbohydrates and lipids in smaller quantities. The peptides are very abundant and with a high biological value. This means that it provides all the essential amino acids in adequate quantities and proportions compared to the human model. lipid fraction - composed mainly of triglycerides, whose composition in fatty acids is unknown - and carbohydrate - glucose - depend above all on the animal's diet. Fibers are absent.The amount of cholesterol is difficult to estimate. The most common nutritional factors responsible for food intolerance are not present: gluten, lactose and histamine. The amount of purines is unknown but, in addition to them, the contribution of its catabolites such as uric acid must be taken into consideration.
Mineral salts have high bioavailability; the concentrations of potassium, sodium, phosphorus, calcium, iron - of hemoglobin - and magnesium stand out. As regards vitamins, the contents of antioxidants are appreciable, namely retinol (vit A), ascorbic acid (vit C) and alpha tocopherol (vit E). There is no lack of small concentrations of antihemorrhagic (vit K), calciferol (vit D) and various coenzymatic factors of group B (vit B1, vit B2, vit PP, vit B5, vit B6, vit H, folate and vit B12).
dietetic. In itself it is low in energy, even if the recipes that contain it are usually high-calorie, therefore unsuitable for the weight loss diet for overweight and obesity.
Taken individually, it should not have contraindications for the metabolic pathologies of: hypercholesterolemia, hypertriglyceridemia, type 2 diabetes mellitus and primary arterial hypertension. On the other hand, it is contraindicated, for safety reasons, in hyperuricemia or gout. Once again, taking into consideration the blood-based recipes, it is advisable to avoid them in the presence of metabolic diseases.
The excellent quantity and quality of protein makes it suitable for those who have a greater need for essential amino acids - competitive sportsmen, pregnant women, defected or malnourished, in old age, etc.
Rich in vitamins and minerals, the blood can be useful in the indiscriminate increase of all these essential nutrients for man. However, it should be remembered that it is a cooked food, therefore depleted of thermolabile molecules - for example vit C, folates, etc.
It has no contraindications for the diet against celiac disease, lactose intolerance and histamine. Note: the recipes of black pudding, on the other hand, should be avoided in those suffering from adverse reactions to histamine.
It is obviously denied by the vegetarian, vegan, Jewish, Muslim philosophies.
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