Mazzafegati are pork liver sausages that are either sweet or savoury. They can be cooked when fresh or semi-aged. They are prepared by mixing together an equal quantity of pork meat and mixed innards consisting mostly of liver. There are various explanations for the name – it could either come from “half a liver” for its composition, or from “ammazza fegato” (liver killer) since it is definitely a heavy food. Today, characteristic Umbrian products such as Mazzafegati are available for sale in other regions and this sausage’s strong flavour makes it a fine match for homemade bread and red wine.
Made in the shape of a fresh sausage and tied together with twine. Its weight varies from 80 to 150 grams depending on whether they are savoury or sweet
Region of Umbria.