Figatellu
Figatellu (pl. Figatelli) is a Corsican sausage specialty made from pork liver.
Manufacturing
The pork liver, which usually comes from the black, semi-wild domestic pigs typical of Corsica , is chopped and seasoned with salt, pepper and crushed cloves. Then the mass is flavored with red or rosé wine mixed with garlic and filled into cleaned pig intestines. After the subsequent smoking process, which lasts several days, the production of the sausage is complete. Figatelli are usually consumed within a month of production.
use
Figatelli can be eaten raw, but in Corsica they are often served warm. A traditional method of preparation is to slowly grill the sausage over the embers and to eat it between the slices of polenta made from chestnut flour .
Figatelli are also offered in Corsican restaurants as part of a starter platter, the “Charcuterie Corse”, which also includes other meat specialties such as coppa , lonzu , various salamis made from wild and domestic pigs, prisuttu (raw air-dried ham) and pancetta .
