Biroldo di Lucca (or Mallegato) (Lucca Biroldo or Mallegato)

Food, Animal source foods, Preserved animal source products, Preserved pork products, Sanguinaccio

Consumption area(s): Piana di Lucca, Valdinievole

Introduction

Biroldo di Lucca (or Mallegato) (Lucca Biroldo or Mallegato) is a traditional medium-sized Tuscan pork cured products originating from the province of Piana di Lucca bur is usually consumed also in Valdinievole. It has a distinctive flattened loaf-like shape, typically about 5–7 cm in diameter, and is tied at both ends. The product is characterized by a dark red color, a soft texture, and a visible distribution of small lard piaces embedded within a coagulated blood-based matrix. Its aroma is distinctly spiced and aromatic, while the flavor ranges from mildly to moderately spicy and complex, depending on seasoning intensity.

Typical weight varies significantly based on casing: from approximately 200 g when stuffed into beef casings, up to around 1.5 kg when prepared in pork casings. The production of Biroldo di Lucca is considered active but geographically limited, concentrated mainly in the historical pork-processing areas of northern Tuscany.

Production methods for Biroldo di Lucca

First, various pork cuts—including blood, skin, lungs, kidneys, spleen and heart are boiled for approximately 2 hours at near-boiling temperature until fully cooked. After cooking, the mixture is coarsely ground to preserve a rustic texture. The next stage involves combining the base mixture with filtered pork blood and visible lard cubes. The mass is then seasoned with a characteristic blend of spices and aromatics, including cinnamon, cloves, nutmeg, salt, black pepper, and sometimes pine nuts, and raisins, which define its traditional sensory profile.

The seasoned mixture is then stuffed while still warm into natural casings, typically derived from pork, beef, or horse stomach or bladder. Once filled, the Bilordo di Lucca are carefully tied and sealed. Subsequently, the product undergoes an additional cooking phase in a cauldron, followed by pressing to stabilize its structure. It is then rapidly cooled and stored under refrigeration to preserve texture and safety.

Nutritional facts table

Please note that nutritional values may vary slightly depending on the individual product.