An Andouillette Experiment

Here's a final report on some of the fun we had with our 500 pound Berkshire pig.  Our hog literally arrived with a bucket of guts.  Within said bucket was the stomach (as previously detailed) and plastic bags swollen with intestines.  What does one do with bags of intestines?  Andouillette!

Stomaco alla Milanese

Much of our food falls under the designation of semi-authentic.  With a daily changing menu and whimsical ordering, it's not always practical (or desirable) to recreate Italian standards with all possible accuracy.  And so, when I publish this page, it will be the first use of the phrase "stomaco alla milanese" in all of Google's registers.  But this is just a classic dish with one small and logical substitution, and we think that even the purists of Milan couldn't resist the satisfying, grandmotherly flavor.

We start with the stomach of our 500 pound sow.

Fresh Blood

Blood is typically treated at the slaughterhouse to prevent coagulation, but sometimes when you buy animals from small scale farmers, such ingredients arrive in untreated condition.

Nothing our pastry chef's personal immersion blender can't handle.  When this blood is blended smooth we can add it to fresh and dried sanguinaccio, biroldo, pastas, puddings, and "in salmi" game preparations.