Figatellu

Method

Cut the pork liver, pork meat, and jowl into chunks and mince finely using a meat grinder or food processor. Finely mince the garlic and combine thoroughly with the minced meat, salt, pepper, fennel seeds, and red wine, stirring until the mixture becomes sticky and holds together. Rinse the pork casings well and soak briefly, then carefully stuff the mixture into the casings, tying at intervals to create links of approximately 10-12cm. Hang the figatellu in a cool, well-ventilated place for 3-5 weeks until fully cured and hardened, ensuring adequate air circulation throughout the drying period. To serve, slice thinly and eat raw as part of a charcuterie board, or grill briefly to warm through and slightly char the exterior.