Market Butcher · Grilled Liver Sausage
Figatellu
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It's traditionally made and eaten only in the cooler months, right after the winter pig slaughter, so a truly fresh figatellu is seasonal, not year-round.
Figatellu is a coarse Corsican sausage made largely from pork liver, seasoned with wine, garlic, and spices, then lightly smoked. Market and festival stalls grill it fresh over open coals and serve it in a hunk of bread.
Why it's made this way: It comes straight out of Corsica's traditional pig-slaughter calendar, when every part of the animal, liver included, was preserved and eaten quickly before it spoiled.
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