Meats and cured meats

L'Aquila liver sausage

L'Aquila liver sausage: a horseshoe of offal, hot or honey-sweet

Liver, heart and tongue of the pig, plus some lean meat and fat, become a mountain sausage in the province of L'Aquila, twisted by hand into a horseshoe. It is made from November to April and then hung for about a month in a cool room, with no preservatives or additives. It is a Slow Food Presidium.

• The hot version, with pepper, chilli and garlic, stands up to the strong taste of offal
• The sweet one, with honey and barely any pepper, is softer and rounder
• Natural casing and a hand twist at the centre give it its curved shape

How to enjoy it. The sweet sausage belongs to Easter morning, when families around L'Aquila eat it for breakfast with Easter bread and hard-boiled eggs. Both are made by local pork butchers from November to April.

Production areas

Abruzzo

Season

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