The SalsicciaCicolana di Fegato Sorrentino is an artisanal product.

Made with 50% liver from domestic slaughtering, carefully selected and processed. The remaining 50 percent is made from selected pork meat also from internal slaughtering. The product has a medium grind and a distinctive horseshoe shape. The size is about 350 g.

The taste is sweet and delicate, much appreciated even by those who do not particularly like this type of product.

Salsiccia Cicolana di Fegato is a sausage named after a mountainous area in the province of Rieti: the Comunità Montana del Salto Cicolano. Sausage production in the area has a very strong historical connotation. Fundamental attestation testifying to meat processing in the area is the Statistica del Regno di Napoli (Statistics of the Kingdom of Naples), commissioned by Joachim Murat in 1811.

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