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Figatelli Corse 230gr Salaisons d’ Ucciani
Charcuteries Corse

Figatelli Corsica 230gr Salaisons d’ Ucciani

A staple of Corsican charcuterie, the Figatelli Corsican sausage is made mostly of pork liver and flavored with spices. This one can be eaten as is like a sausage and can be kept at room temperature but you can also put it in the refrigerator, it is indeed a little drier than some much cooler ones. Indeed, there are several ways to enjoy figatelli. Raw or cooked, this Corsican specialty can be eaten as you wish. You can actually fry the Figatellu Corse, roast it or even grill it. Moreover, if you prefer it raw, know that it is possible to eat it raw as an aperitif like a sausage. In any case, the recipes based on figatelli are numerous. Vary the ways of preparing it for more pleasure. The best Corsican figatelli at Luxfood-Shop It is nowadays difficult to find Corsican figatelli of superior quality. At Luxfood-Shop, we offer Figatelli. But in addition, these are sausages from French pigs: a guarantee of authenticity and superior quality. If we tell you, the essential of Corsican charcuterie… you answer in heart? The Figatelli. Obviously ! The FIigatelli is a Corsican sausage composed mainly of pork liver and flavored with spices, some of which are kept secret by the butcher producer Mr Pantaloni. Its taste will quickly make you love Figatelli! Renowned throughout Corsica, figatelli (plural of figatellu) are among the flagship island ingredients. Do we taste it? What is Figatelli Corsica? In terms of composition, the Figatelli is made from meat, lean and fat… but also and above all from pork liver! By the way, do you know where the word figatellu comes from? From “fegatu” which means “liver” in Corsica. The circle is complete. The slightly more pronounced taste that we feel in the mouth comes from the herbs and the wine that decorate this Corsican sausage. The smoke comes from the wood fire from which the figattelu takes on the taste. How to eat Corsican figatelli? Unlike other pieces of Corsican charcuterie, Figatelli is intended to be eaten shortly after preparation. Immediately ready… immediately eaten. Yum. You can therefore easily eat it fresh (soft) and in this case you will rather put it in hot or harder preparations and there, it will be raw with friends around an aperitif. Raw Figatelli is eaten like a sausage. It is cut into slices by removing its skin. To eat it cooked, you first choose the cooking method. Grilled over embers, roasted in the oven, fried in a pan… everything suits figatelli and makes it sublime. Ah! And don't forget to collect its cooking juices. It's a bit caloric but it will delight your taste buds with a small piece of fresh bread. But also you can find the drier figatelli according to the refining which will be used like sausage of liver in small slice In which dish to use Corsican figatelli? Figatelli are often accompanied by polenta or Brocciu but they also go surprisingly well with cooked eggs or even Soissons or red beans. As in recipes with red beans.

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