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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).

Cured Meats and Sausages

Le Marche

Text © Dana Facaros & Michael Pauls

Image by salumificio mezzaluna