A typical spiced pork-blood sausage, it is shaped like a horse-shoe, tied at both ends and has a typical dark red color. The blood is mixed together with little cubes of fat (“ciccioli”), water, spices, salt, pepper, cinnamon and bread crumbs. It is stuffed into pig gut, cooked in water, dried and cooled. It is produced all over Tuscany. It is eaten cooked and cut into slices.

Siena Farmers Cooperative

via G. Pianigiani 9
53100 Siena

tel. +39 057 72301
capsi@capsi.it

www.capsi.it