Traditional Corsican Figatellu Recipe Rustic Pork Liver and Garlic Sausage

Traditional Corsican Figatellu Recipe

Rustic Pork Liver and Garlic Sausage

A traditional Corsican fresh sausage made from coarsely chopped pork liver, seasoned with garlic, pepper, and nepita. Ideal for slow cooking over a wood fire.

Other Names

Figatellu
Figateddu (Corsican)
Traditional Corsican liver sausage

Variants and Regional Versions

Historical Evolution

The Corsican figatellu originates from 17th-century mountain shepherds, who used it to preserve fresh pork liver from winter slaughter. Originally, it was a simple stuffing: liver, salt, and garlic, stuffed into natural casings and dried for a few days.

In the 19th century, the recipe gradually evolved: the addition of Corsican red wine (Nielluccio or Sciaccarellu) tenderized and flavored the mixture, while wild nepita added a distinctive island herb note.

By the 20th century, rural exodus had reduced artisanal production, threatening the tradition. The creation of the IGP Figatellu Corse in 2012 helped standardize production while preserving its rustic, authentic character.

Modern adaptations include:

Leaner versions with less pork fat
Naturally gluten-free versions
Vegetarian options using smoked tofu and chopped vegetables
Alcohol-free versions for bistronomy or street food

Main Regional Variants

Nebbiu (Upper Corsica): Liver-dominant (~70%), marked fresh nepita, short drying (2 days) for soft, moist texture; cooked over maquis wood for subtle smoked flavor.
Sartenais (South Corsica): Added smoked pork belly (~30%), fattier and spiced stuffing, longer drying (4–5 days); grilled over chestnut wood for intense, woody notes.
Bozio (Central Corsica): Mix of pork and veal liver, intensified pink garlic, no wine; finer texture, ideal poached in aromatic broth.
Contemporary chef version (e.g., Fabio Bragato, Corte): Figatellu reinvented as breaded croquette or confit, plated bistronomically with nepita purée, Corsican wine reduction, and chestnut pieces; contrast of crunchy and melting textures.
Capo Corso (North): Myrtle infusion in the stuffing, thinner casings; slow cooking over embers, served with chestnut flour polenta.
Modern street-food: Mini grilled figatelli (~5 cm) on skewers with tangy myrtle sauce and polenta chips; portable packaging for festivals and Corsican events.

Discover the traditional Corsican figatellu, an emblematic island dish prized for its rustic character, garlic and nepita flavors, and pastoral authenticity.

Optional Ingredient Variations

Pork liver can be partially replaced with veal or lamb liver; pork belly can be substituted with pork jowl or fat to adjust richness.

Classification

Dish type: Charcuterie / Main dish
Service style: Brasserie, collective, family table
Yield: 10 portions (≈2 kg)
Skill level: Intermediate

Cultural and Historical Context

Proverb:
"U figatellu hè u cori di a chjama corsa."
("Figatellu is the heart of the Corsican soul," referring to rustic conviviality)

Legend:
In the Corsican mountains, a Nebbiu shepherd pursued by bandits shared his fresh figatellu with hungry travelers. This act of generosity saved his life, making figatellu a symbol of mountain solidarity and island hospitality.

Geography & Status:

Country: France
Region: Corsica
Official status: IGP (Protected Geographical Indication)
Origin: Oral pastoral tradition
Codified recipe: Yes (IGP specifications)
Official standards: ≥50% fresh pork liver, coarse chop, garlic/pepper/salt seasoning, natural casings, drying 2–5 days, no chemical additives
Certifying body: INAO (via IGP Figatellu Corse)

Historical Background

17th century: Mountain pastures, preserving fresh pork liver from autumn slaughter.
Traditional peasant dish: Served with chestnut flour polenta.
Social context: Isolated pastoral life, village festivals, grape harvests.
Terroir influence: Wild nepita and Nustrale pigs.
20th century: Decline due to rural exodus; revival via IGP in 2012.

Cultural Influences:

Genoese: spices, casings
Italian: coarse chopping
Mediterranean trade: garlic and aromatic herbs
Technical evolution: artisanal smoking → standardized IGP production; mechanical mincers, sanitary controls
Culinary evolution: popular → gourmet via contemporary chefs (figatellu confit, croquettes, bistronomy)

Reference Chefs and Establishments

Ferme-Auberge U Tavonu – Corte: Wood-fired figatellu, free-range Nustrale pigs
Auberge du Col de Bavella – Zonza: Nepita-dominant, served with polenta
Chez Jean-Luc – Porto-Vecchio: Smoked figatellu, South Corsica style with pork belly
La Rusta – Bastia: Mini figatellu as refined starter
Fattoria di l’Isula – Sartène: Organic, pure Corsican breed, traditionally dried
Auberge Sulana – Serra-di-Scopamène: Long drying, family tradition
Elevage U Casale – Balagne: Supplier of Nustrale pigs for artisanal figatellu
Ferme A Filetta – Cap Corse: Short drying, pasture-raised pigs with local herbs
Maison Pietri – Sartène: Confit and grilled, chestnut-fed rustic pigs
Elevage U Merghju – South Corsica: Traditional figatellu for restaurateurs

Culinary Description

Appearance: Rustic brown sausages, shiny, 15–20 cm long
Texture: Soft, melting inside, slightly crisp on grilled surface
Aroma: Garlicky, herbaceous (nepita), peppery, meaty

Cooking Methods: Wood-fire grilling, gentle pan-frying
Key Techniques: Coarse chopping, manual stuffing, airy drying
Typical Ingredients: Fresh pork liver, Corsican garlic, nepita, red wine

Equipment Needed

Large-hole meat grinder
Manual sausage stuffer
Trimming knife
Butcher’s twine
Ventilated drying area

Ingredients (2 kg, 10 portions)

1.5 kg very fresh pork liver (deveined)
500 g pork belly/jowl
30 g fine salt (1.5%)
5 g cracked black pepper
4–6 cloves garlic, crushed
50 ml Corsican red wine (optional)
10 g chopped fresh nepita (optional)
Natural pork casings (28–32 mm)

Variants: Up to 20% veal liver, alcohol-free version

Preparation Method

Prep time: 45 min
Cooking time: 20–30 min
Rest/Drying: 2–5 days

Setup:
- Clean, disinfected workspace
- Soak and rinse casings
- Keep liver and pork cold (<4 °C)
- Prepare seasonings
Prepping and Chopping:
- Trim liver, remove green parts, veins, membranes
- Cut liver and pork into 3 cm cubes
- Coarsely grind through large holes (~8 mm)
- Mix with salt, pepper, crushed garlic, nepita, wine
- Rest 1–2 h at 0–3 °C
Stuffing, Drying, Cooking:
- Stuff into casings, forming 15–20 cm sausages
- Prick lightly to remove air pockets
- Dry in ventilated, cool space (12–15 °C, 70–80% humidity) 2–5 days
- Cook:
  - Wood fire: indirect heat, 20–30 min, turn regularly
  - Pan: lightly prick, cook gently with fat to 75 °C center
  - Other: oven, grill, plancha as per instructions
Finishing:
- Rest sausages
- Slice diagonally to show liver/fat marbling
- Serve on hot polenta, with roasted figs, potatoes, rustic bread
- Optional: drizzle with reduced wine jus, garnish with fresh nepita

Chef Tips:

Use ultra-fresh liver (ideally same day of slaughter)
Add nepita 24 h before stuffing for stronger flavor
Monitor drying to maintain softness
Store 7 days at +3 °C after cooking

Figatellu Cooking Options

Wood fire, fireplace, barbecue, oven, pan, plancha
Integrate into Corsican dishes (stews, polenta)
Traditional accompaniments: chestnut polenta, roasted potatoes, figs, rustic bread, Corsican red wine