Figatellu corso.
The figatellu (plural figatelli) is a salume (fiambre) typical of Corsican cuisine. It is a fresh sausage made with liver of pork seasoned with many garlic cloves. It can be roasted, with a lentil sauce or raw, when it is dried and cured. It is traditionally accompanied with polenta and in some areas with brocciu.
According to a study by two researchers in Marseille, who appeared in the French daily La Provence, it has been determined that some cases of hepatitis E may be related to consumption of figatelli.Hepatitis E is an inflammation of the liver. According to Dr. Philippe Colson, "pig liver is a hepatitis E reserve." Cooking can kill the virus, so it is better to consume the cooked figatellu. Notes
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