Publication note
Publish as product profile: current validated sources do not fully document ingredients and/or method fields.
What it is
A blood-based salume once sold from smoking caldrons during pig-feast periods, made by boiling pig blood stuffed in cow or pig casings.
Origin place card
The source places samurchio in Naples province, especially Casandrino, Sant'Antimo and Melito.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
A nearly vanished blood-salume street memory: pig-feast caldrons smoking in alley corners, blood sieved into casing, bay in the boiling water, poverty transformed into food.
Recreate-it pathway
Do not publish home reproduction. Make an archival/endangered-food page with safety framing and fieldwork.
Editorial warning
Publish as product profile: current validated sources do not fully document ingredients and/or method fields.
Fieldwork questions
Does samurchio survive anywhere? Who remembers the pig feast street caldrons? Are Casandrino, Sant'Antimo or Melito archives/families available?
Photo brief
Archival/illustrative approach preferred; if extant, photograph pot, slice, place context and maker with consent.