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These Figatelli are fresh sausages made from a mixture of meat, liver and pork fat, seasoned with a characteristic aroma. Steamed for 1 day, they are then smoked for 4 hours in beech wood before drying for at least 3 days.
To be eaten cooked through, grilled or baked, they can be added to your dishes in sauce, or accompanied by lentils or other pulses.
Country of production: France