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raw liver sausage cured in the sun

Fidighin (also known as fideghina or mortadella di fegato crudo), made with minced lean pork meat, fat from the throat and belly, liver and spices stuffed into intestines, cured in the sun or under fat (similar to salame alla duja) then aged for four to five months. It's eaten raw, but can be cooked in a paniscia.

Text © Dana Facaros and Michael Pauls

Images by: F Ceragioli, Creative Commons License