Figatellu

Figatellu (plural figatelli) is a Corsican specialty: it is a dry sausage made with pork meat from the throat and chest, and liver. It is only made in winter, and it is highly recommended to consume it cooked.

Figatellu has a very unique and distinctive flavor which comes in part from the acorns and chestnuts consumed by the pigs. A traditional way to eat it is to slow cook it for a long period of time over coals from chestnut tree wood and then place it inside a piece of bread. It can also be cooked in dishes such as lentils, or also sprinkled on pizza.

Traditionally, figatellu is made from island pork (porcu nustrale) raised by Corsican breeders for at least 18 months in the forest and is identified as artisanal.

Imitations made with imported pork (live pigs from Brittany or pre-cut pieces from Spain, the Netherlands, and China) are widely available and designated as industrial.

Composition: Pig liver, lean pork meat and fat, salt, spices, sugar, wine, preservatives, flavors.