Mazzafegato or mazafegghito is a sausage produced in central Italy. It comes from the upper Tiber Valley, Valtiberina (where it is also called sambudello), in Tuscany and Umbria, and from Marche.[1][2]
Etymology
editThe name means 'killing/butchering liver' (ammazza fegato).
Production
editMazzafegato is produced with the same mixture as sausage or soppressata, mainly composed of second- and third-choice meat (scraps), and about 15% pork liver or other offal.
It is seasoned with salt, pepper, possibly garlic, and pine nuts in the Umbrian recipe, and is stuffed into a small-diameter casing previously washed and flavored in hot wine. The mazzafegato from the Camerte area, in the upper Marche region, may contain orange peel in small quantities or, alternatively, fennel flower. A sweet version is also common in Umbria, which involves the addition of modest quantities of orange peel, sugar and raisins.[3] The production of the area of Fano nell'Urbinate is called salsiccia matta (lit. 'crazy sausage').[4]
This sausage was made during butchering season, and it was typical for the family to make it and eat it together. It was grilled and served with wild greens. Reportedly its production has dwindled, with the risk of disappearing, as there is not much of a market for this kind of intensely flavored product.[5]
See also
edit
References
edit- ^ "Mazzafegato dell'alta valle del Tevere". Fondazione Slow Food (in Italian). Retrieved 11 November 2019.
- ^ Tibaldi, Andrea. "Mazzafegato". Cibo360.it (in Italian). Retrieved 11 November 2019.
- ^ "Sommeliers Magazine Marche n. 36". aismarche.it (in Italian). Retrieved 11 November 2019.
- ^ "Mazzafegato - Salsiccia matta". Paesi del Gusto (in Italian). 10 January 2019. Retrieved 11 November 2019.
- ^ "Upper Tiber Valley Mazzafegato". Retrieved 5 March 2021.