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Pork Liver Sausage
History
Like other sausages, the liver sausage derives from the need to use all the edible parts of the pig in order to easily preserve them. The local oral tradition and the evidences found in several municipal archives witness the historical presence of this sausage in the involved area.
Current Production Area in the Park: In the whole Park area.
Description
A traditional product of the three Regions of the Park, it is obtained from the processing of the pork liver combined with heart, lungs, and other lean parts. It is flavored in different ways according to the production areas. The mixture is then carefully packed to avoid the entrance of air. Maturation takes place at first in a warm premise, but afterwards the product is placed in cool and dry premises for a period of 20-30 days. The product, with a weight going from about 70 to 150 g, is mainly U-shaped and has a dark red color. It has a strong and aromatic taste.
Product Availability: The meat is mainly processed in autumn and the sausages are sold after the scheduled maturation period.
(photo by PN Gran Sasso)
(photo by PN Gran Sasso)
