Preparation: Produced in a U shape, dried at a temperature or smoked with beechwood.

Tasting: Fresh black figatelli can be grilled over a wood fire, then consumed with fresh bread or with lentils, potatoes, and chestnut flour polenta soaked in juice. Figatelli should be consumed fairly quickly (between the 5th and 25th day after its production).

Composition: Pork liver, lean and fat pork, preservatives: E 252, salt, pepper, wine, garlic.

(meat from France)