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Tuscany Cooking Classes


Pork Blood



1 quart pig blood
300 grams (approx. 10.6 ounces) of fatty pork cuts,
parmesan cheese,
bread crumbs,
1 egg,
raisins and grated orange peel
2 tablespoons of sugar,
salt and pepper.


Cut the pork into pieces. Cook them in a cast iron pan. In a large bowl, mix the blood with the egg, raisins, orange, cheese, bread crumbs and sugar. When they are cooked and have released a little fat, add the blood mixture. Let it cook over low heat for about 40 minutes. Add salt as needed and serve hot. This dish has a strong flavor.


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