The rice sausage is a typical product of Biella and Vercelli. The method of preparation of this meat is the same as normal sausages to which you add the rice, this sausage is a typicalproduct of the Piedmont plain, the original recipe then mix with pork rind, pig's blood, wine, juice and garlic salt.
Was formerly called the sausage of the poor, because meat was very expensive, so this sausage was "cut" with rice.
The sausage rice is then dried under the fire of juniper wood and are held in doje in pork fat. They are eaten boiled. Today rice sausage is one of typical product of the piedmontese cuisine.