These Figatelli are fresh sausages made from a mixture of meat, liver and pork fat, seasoned with a characteristic flavor. Steamed for 1 day, they are then smoked for 4 hours over beech wood before drying for at least 3 days.
To eat cooked through, on the coals or in the oven, they can be included in your dishes with sauce, or accompany lentils or other dried vegetables.
