Parco Nazionale del Gran Sasso e Monti della Laga

Salsiccia di Fegato Aquilana

Salsiccia di Fegato Aquilana
Liver sausage
Slow Food Presidium

In the forests covering Abruzzi's inland mountains, pig breeding has always represented an important resource and, traditionally, butchery was carried out between December and January, when the cold made the meat aging and conservation easier.
The liver sausage, called "cicolana" by the locals, is a historic sausage typical of the province of L'Aquila originated by a long tradition.

Further information

The Producers
 Associazione produttori della Mortadella di CampotostoSalsiccia di Fegato Aquilana Producers' AssociationBerardi Salumi srl
Others - Campotosto (AQ)
 Salsiccia di Fegato Aquilana Producers' AssociationUgo De Paulis sas
Others - Paganica (AQ)
 Salsiccia di Fegato Aquilana Producers' AssociationAlessandro Pelini
Agricultural Holdings - Castel del Monte (AQ)

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