Salsiccia di Fegato Aquilana

In the forests covering Abruzzi's inland mountains, pig breeding has always represented an important resource and, traditionally, butchery was carried out between December and January, when the cold made the meat aging and conservation easier.
The liver sausage, called "cicolana" by the locals, is a historic sausage typical of the province of L'Aquila originated by a long tradition.

Producers

Alessandro Pelini

Agricultural Holdings

Berardi Salumi srl

Others

Ugo De Paulis sas

Others

Liver sausage
(photo by Archivio Ente Parco)

Pigs for liver sausages
(photo by Archivio Ente Parco)

Pork liver sausage
(photo by PN Gran Sasso)

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