Figatellu

figatellu

What it is

It is made only in the cold months, from the Nustrale pig fattened on the island's chestnuts and acorns, and smoked over chestnut wood — the wood lends a faint sweetness that offsets the liver, which dominates the mix rather than accompanying it. The name comes from figatu, Corsican for liver.

In the kitchen

Grill it slowly over embers well away from flame, about twenty minutes turning often, until the casing blisters; rushed over high heat the liver goes chalky and bitter. Never eat it raw or pink — fresh figatellu carries a real risk of hepatitis E.

Goes with

Stone-ground polenta Onion Red wine vinegar Chestnut Brocciu Garlic

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

In season alongside

Woodcock Black morel Black trumpet Lamb neck Eel Lamb shoulder

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