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).
Image by salumificio mezzaluna