Cotechino, Boudin, Salami
A refined taste made into sausages with natural casings
The 'boudin' is one of the great classics of the traditional gastronomy of Val d'Aosta and is still to the present day prepared closely following ancient recipes inherited from generation to generation.
This particular sausage is produced with boiled potatoes, hand peeled and left to cool, to which the following is added: lard cubes, beetroot (excellent natural preservative), spices, natural aromas, wine and beef or pork blood. The mixture is made into sausages within thin natural casings, hand tied and hung to dry for a couple of weeks.