Salsiccia di Fegato (Abruzzo)

Salsiccia di fegato is a traditional variety of liver sausage produced throughout the region of Abruzzo, made with a mixture of ground pork liver, heart, lungs, guanciale, rizza or rate (typical pork fat) flavored with salt, pepper, grated orange peel, garlic, and bay leaves.

The maturation period is at least 30 days, and even longer for the aged version. It can also be preserved in olive oil or lard. The fresh version is best enjoyed grilled or fried in the pan with olive oil and wine, while the aged version is usually served sliced in tocchetti, accompanied by pane casereccio.