Salsiccia di Fegato Aquilana

Pigs have long mattered in the wooded mountains of inland Abruzzo, killed between December and January when the cold would let the meat hang. The liver sausage, cicolana locally, is the L'Aquila version: liver, heart and tongue with some lean and some fat pork, a way of making the offal and the poor cuts worth eating through seasoning.