Liver sausage is produced in all the areas of Abruzzo. To prepare it, the heart, liver and lung of the pig are used, then ground and combined with fat and bacon. The mixture is then spiced with salt, chilli pepper, bay leaf and pepper and then put into a natural casing.
The seasoning of this cured meat is carried out in different phases:
First phase (hot): this is the smoking process, which was carried out in ancient times by placing the sausage in the chimney hood.
Second phase (fresh): involves drying the liver sausage, which must be constantly shaken to prevent air from remaining inside.
Third phase: the sausages are placed in glass containers filled completely with olive oil or, if desired, pork lard. In this way, the flavor will be more aromatized.
