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Cold cuts

An animal that can be considered essential to its role in alimentation and in Garfagnana gastronomic tradition is without doubt the pork whose all parts are used.
The preparation of those meats consists in a “rite” to which all family takes part, between the most traditional cured meats: “biroldo”, protected by Slow Food, is a loaf shaped sausage, with a diameter of about 20 cm.
It is dark-red with a quite soft solidity and an intense perfume of species and aromas; it is produced by rough fragments of pork’s some parts mixed with blood.
“Mondiola”, a sort of salami by the characteristic U shaped in the extremities, with as the bottom a bay leaf, soft solidity, spiced perfume and lard.

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