Sanguinaccio Corse — Black Pudding of the Porcu Nustrale
I
Origin
Corsica, France — A Tumbera pig-slaughter festival, November–February; Porcu Nustrale free-range pig system
II
Description
Blood sausage made from fresh Porcu Nustrale blood, Porcu Nustrale fat, cooked Allium cepa, Corsican red wine, sea-mineral-salt, black-pepper, and Nepita (Calamintha nepeta). Blood mixed with fat and aromatics immediately after slaughter, filled into natural casing, then poached 30 minutes at 80°C. Traditional first-day-of-slaughter preparation in Corsican pig-killing festivals (A Tumbera) held November–February. Eaten the day it is made. Served pan-fried alongside roasted chestnuts.
III
The Thread
—Tripotx — Basque blood sausage with fresh offal; same immediate-consumption tradition Basque
—Sanguinaccio sardo — island blood sausage with myrtle; island parallel Sardinian
IV
Flavour Context
Rich iron depth of Porcu Nustrale blood, rendered fat richness, Nepita herb, red wine. Eaten the day it is made.
Pillars V — VII
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