Figatelli (from 'Fegato'; Corsican for liver) is a delicacy, little known outside of France, or its native Corsica.
Possibly not for all tastes, Figatelli is a pork, and pork liver, dried sausage that is usually lightly smoked. It has a strong liver flavour, and is mostly eaten cooked; although I myself always eat it as it comes.
I doubt it, but this may be available in your local top quality supermarket, otherwise you will have to visit a good Deli.
If interesting flavours are your bag, I recommend searching it out; but I wouldn't give it to your Granny or small children. Lady Magnon isn't too keen either.
15 comments:
The best saucisson I ever ate was in Ardeche, from a local market, sanglier I think.
Hope your hip is better! I can imagine how that hurts. What we do to keep our dogs entertained...
Thanks Tina... a little better today. A good Sanglier sausage is delicious; you're right.
We have some decent ethnic delis in Toronto...next time I am up to town I will see if I can track this down.
I doubt very much it is at my local Deli!, but I want some.
I've just been told by a friend that he eats pieces of thinly sliced fried Figatelli on buttered toast. Sounds good!
I would try it.
One of the restaurants we sell our pork to (used to) made homemade sausages with all our Red Wattle meat. I got to taste items I never iamgined I would like. Enough so to make my mouth water at the sight of the figatelli. Yum!
hmmm, i have a pork liver sitting in my freezer from when i got the half a pig from a local farmer. I had requested no organ meats, but wound up with the heart and liver. I wonder if i could make my own version... I was going to try a pâté, but this sounds quite interesting.
megan
Bob would love that,it looks delishious,he loves the authentic meats,not the mass produced which are in the supermarkets,however good Deli's are not in the small towns like ours here,they are something we hunt for when we go to the city.
I think I'll pass. Liver. . . *shudders*
Must check my European deli next time I'm at the markets.
yeah, not a liver fan myself. but wait, goose liver pate is a favorite of mine, so how can this be? Well, the birds do have a milder liver taste.
Pretty picture, though!
Is it really good Cro??? Doesn't look too appetizing....& liver? -bleh!!
I make my own paté each year, and use about 30% liver (or less). Making your own Figatelli might be more tricky. We keep Pig Liver in the freezer for the dogs, it's their once a week treat!
As I said above, not everyone's 'tasse de thé'.
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