Mazzafegato: Difference between revisions
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{{Short description|A sausage originated from Italy}} |
{{Short description|A sausage originated from Italy}} |
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{{Underlinked|date=May 2021}} |
{{Underlinked|date=May 2021}} |
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'''Mazzafegato''' (plural: '''mazzafegati''') or '''mazafegghito''' is a [[sausage]] made in the Upper Tiber Valley, on the border between Umbria and Tuscany, and of the Tuscan Valtiberina where it is also called sambudello.<ref name="slow">{{Cite web |title=Mazzafegato dell'alta valle del Tevere |website=Fondazione Slow Food |access-date=11 November 2019 |url= https://www.fondazioneslowfood.com/it/presidi-slow-food/mazzafegato-dellalta-valle-del-tevere/ |language=it }}</ref><ref name="cibo360">{{Cite web |title=Mazzafegato |last=Tibaldi |first=Andrea |website=Cibo360.it |access-date=11 November 2019 |url= https://www.cibo360.it/alimentazione/cibi/carne/conservata/mazzafegato.htm |language=it }}</ref> |
'''Mazzafegato''' (plural: '''mazzafegati''') or '''mazafegghito''' is a [[sausage]] made in the Upper [[Tiber]] Valley, on the border between [[Umbria]] and [[Tuscany]], and of the Tuscan [[Valtiberina]] where it is also called [[sambudello]].<ref name="slow">{{Cite web |title=Mazzafegato dell'alta valle del Tevere |website=Fondazione Slow Food |access-date=11 November 2019 |url= https://www.fondazioneslowfood.com/it/presidi-slow-food/mazzafegato-dellalta-valle-del-tevere/ |language=it }}</ref><ref name="cibo360">{{Cite web |title=Mazzafegato |last=Tibaldi |first=Andrea |website=Cibo360.it |access-date=11 November 2019 |url= https://www.cibo360.it/alimentazione/cibi/carne/conservata/mazzafegato.htm |language=it }}</ref> |
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==Production== |
==Production== |
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Revision as of 19:46, 18 May 2021
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Mazzafegato (plural: mazzafegati) or mazafegghito is a sausage made in the Upper Tiber Valley, on the border between Umbria and Tuscany, and of the Tuscan Valtiberina where it is also called sambudello.[1][2]
Production
It is produced with the same mixture as sausage or soppressata, mainly composed of second and third choice meat (scraps), and about 15% pork liver or other offal. It is seasoned with salt, pepper, possibly garlic, and pine nuts in the Umbrian recipe, is stuffed into a small diameter casing previously washed and flavored in hot wine. The Mazzafegato from the Camerte area, in the upper Marche region, may contain orange peel in small quantities or, alternatively, fennel flower. A sweet version is also common in Umbria, which involves the addition of modest quantities of orange peel, sugar and raisins.[3] The production of the area of Fano nell'Urbinate is particularly renowned, where it is also called "salsiccia matta" (crazy sausage).[4]
This sausage was made during butchering season and was typical for the family to make it and eat it together. It was grilled and served with wild greens. Reportedly its production has dwindled, with the risk of disappearing, as there is not much of a market for this kind of intensely flavored product.[5]
Etymology
The name means "killing/buchering liver" (ammazza fegato) in Italian.
References
- ^ "Mazzafegato dell'alta valle del Tevere". Fondazione Slow Food (in Italian). Retrieved 11 November 2019.
- ^ Tibaldi, Andrea. "Mazzafegato". Cibo360.it (in Italian). Retrieved 11 November 2019.
- ^ "Sommeliers Magazine Marche n. 36". aismarche.it (in Italian). Retrieved 11 November 2019.
- ^ "Mazzafegato - Salsiccia matta". Paesi del Gusto (in Italian). Retrieved 11 November 2019.
- ^ "Upper Tiber Valley Mazzafegato". Retrieved 5 March 2021.
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