Parco Naturale Regionale Monti Simbruini

Pork liver sausage is a traditional sausage obtained from the processing of liver (no more than 50%), plucks, and trimmings of lean meat coming from head, jowl, and bacon. The meat comes from dry-fed national pigs, butchered when they reach 120-150 kilos. After being packed into natural bowels, the sausage is flavored with salt for 12-24 hours at room temperature or in cold stores and aromatized with spices like garlic, pepper, orange, chili pepper (for the spicy sausage), etc. This product can be eaten fresh or dried/matured for different periods: from 2 days until a maximum of 30 days. It is cylindrical and U-shaped, with a dark red color, a very particular, intense, and sweetish taste. The weight goes from 70 to 150g.