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Corsican
Sanguinaccio Corse — Black Pudding of the Porcu Nustrale
Corsican Charcuterie

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
  • Basque
  • Sardinian
IV · Flavour Context

Rich iron depth of Porcu Nustrale blood, rendered fat richness, Nepita herb, red wine. Eaten the day it is made.

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