Figatellu, a Corsican specialty, is a U-shaped sausage made from pork liver, lean pork, and pork fat. Seasoned with salt, pepper, wine, and garlic, it offers an authentic flavor. Traditionally dried at room temperature or smoked with beech wood, it is especially enjoyed grilled over a wood fire, often served with fresh bread or comforting dishes like lentils or chestnut polenta. It is advised to consume within 5 to 25 days after production to fully savor its aromas.