Mustardela is a typical black pudding-sausage from the Waldensian valleys.
Once produced in all farms with the blood and the less noble parts of the pig, adding spices, leeks, and onions.
Excellent consumed hot, accompanied with boiled potatoes or polenta.
For about 10 years, an association of butchers from Val Pellice and Val Chisone has been set up and has drawn up a specific production specification that refers to ancient recipes.
The mustardela is a product recognized as typical by the “Basket of products of the Province of Turin” and is a “Presidium” of Slow Food.