Agriturismo in Umbria

Products

Sanguinaccio

A specialty as old as it is tasty is the blood sausage known as sanguinaccio. It is obtained by adding fine salt to pig blood, mixing it well to avoid coagulation, diced fat, sliced homemade bread, pine nuts, raisins, cocoa, orange zest, and sugar, and leaving it all in infusion for at least 12 hours.

(Towns of production)

Product type

Salumi PRODOTTI TRADIZIONALI