The Sorrentino Cicolana Liver Sausage is an artisanal product.
Made with 50% liver sourced from in-house slaughter, carefully selected and processed. The remaining 50% consists of selected pork cuts, also from in-house slaughter. The product has a medium grind and a distinctive horseshoe shape. Each piece weighs approximately 350 grams.
The taste is sweet and delicate, highly appreciated even by those who do not particularly enjoy this type of product.
Cicolana Liver Sausage is a cured meat named after a mountainous area in the province of Rieti: the Salto Cicolano Mountain Community. The production of cured meats in this area has strong historical roots. An essential document that attests to the processing of meat in the region is the Statistica del Regno di Napoli, commissioned by Joachim Murat in 1811.