1. Product Name:
Tuscan Livers subt`oil (or in lard)
3. Description of product:
The livers, chopped, have dark brown color, intense flavor and firm texture. Are packed in oil or lard in glass jars.
4. Territory concerned to the production:
Province of Grosseto.
5. Production note: active
6. Description of processes:
Pork liver, cut into fairly large pieces and seasoned with fennel, salt and pepper, is wrapped with “rat” or strigoli and then baked in oil or lard. After cooling, the liver is packed in glass jars filled with olive oil or lard.
7. Materials, equipment and premises used for the production:
s Cutting tools
s Ratta and strigoli
s Local processing
8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
The product has its traditional origin of raw materials, the combination of ingredients and production methods which give the livers in oil a very particular taste.
There is one producer who markets the livers, the rest of production at household level. The annual quantity actually produced is 4 tons, most is sold locally, directly to individuals in store, the remaining quantity is allocated to local wholesalers and distributors for marketing inTuscany and the rest of Italy. There are prospects increase in production is the lack of adequate equipment and facilities for both the impossibility of ensuring continuity with the product over time. At Fortress of Sorano, around mid-April, the festival, “Maremma Doc.