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soft liver sausage

Once known as the poor man's ciauscolo and only made in cold weather, but now a sausage much appreciated in its own right. It's made with pork liver, shoulder, orange zest, a bit of garlic and nutmeg. It can be eaten fresh and spreadable (like ciauscolo) or aged and sliced.

Don't confuse the plural with fegatini (chicken livers).

Text © Dana Facaros and Michael Pauls

Image by salumificio mezzaluna