Mazzafegato dell'Alta Valle del Tevere

A sausage of central Italy and particularly of the upper Tiber on the Umbrian-Tuscan border, where Tuscany calls it sanbudello. Until a few decades ago it was the poor relation of the sausage, on the table all autumn and winter and tied to the household pig-killing: every family that kept a pig made mazzafegati, to be eaten soon after, often all together, or occasionally kept under lard, in oil, or buried in wheat or semolina.