Fegatello di maiale macinato pisano

Pisa. Tuscany

Fegatello di maiale macinato pisano – Photo & Text Arsia

1. Product Name:
Ground pork livers Pisa

2. Synonyms:

3. Description of product:
Is obtained by grinding parts “poor” pig. The meat is cooked and preserved in fat in virgin or lard.

4. Territory concerned to the production:
The entire province of Pisa, especially the low Valdarno.

5. Production note:
gone r r r active risk

6. Description of processes:
The neck, ham and liver are cut, crushed and wrapped in net pork with fennel and then be cooked in clay pots with lard. When cooked, the livers are preserved in fat virgin, and then extracted one by one from the crock with the fat that surrounds them. From slaughter to the cooking of the product typically lag total of 7-8 days. Are produced from September to May.

7. Materials, equipment and premises used for the production:
s hack
s clay pot

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
Because of its high calorie content is a typical dish of the winter season. In the past, the fat remaining after the consummation of the livers was used for frying, or added to soups or spread on bread.

9. Production:
This product was traditionally sold in all the butchers of Pisa and its province, and in time, however, declined the request, so many of them have abandoned the production.