Figatelli Figatellu

Figatelli-Figatellu-sec

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Composition: Pork liver, lean and pork fat, salt, spices, pepper.

Weight: 250gr.

 

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20 reviews

5,80 € tax incl.

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  • The Figatelli are a speciality of the Corsican deli meats. To be consumed in moderation.

    Fresh vacuum-packed product for better storage.

     

    Figatellu is a Corsican specialty!

    Figatellu (plural "figatelli") is a fresh sausage made of liver and pork flavoured with spices, it is then made in a U-shaped form, dried at temperature or smoked in beech wood. Traditional charcuterie, figatelli are made in the heart of the mountain in the center of the island, they were once shared in groups after the slaughter and butchering of pork. Figatellu is different from other butcher specialties such as panzetta, lonzu or coppa, due to its texture, composition and inimitable flavour. This Corsican sausage is the emblem of the return of winter and vigils at the corner of the fireplace during which we play cards and tell many stories.

    How to taste Corsican figatelli! Rather cooked, rather raw!

    Cooked figatelli are barbecued or roasted in the oven or returned to the pan with a little oil.

    Raw figatelli are eaten after drying like a sausage as an aperitif. Accompanied by cheese and a glass of red wine "President's Reserve", it's just happiness!

    Anyway, both raw and cooked, you will appreciate the quality of this product!

    The preservation of figatellu?

    The figatellu can be stored for about 20 days. Unlike other deli parts, it is not intended for long storage but rather for rapid consumption.

    Our Corsican recipes:

    Baked figatelli recipe:

    Preheat your oven to 180 degrees. Prick the figatellu with a fork, then put it on the oven rack, remember to put the fried lick under the grill with water. Cook for 10 to 15 minutes, depending on your taste.

    Barbecue figatelli recipe:

    Cut the fresh sausage into 2cm-wide slices, skewer them on a wooden pick and cook for about 10 minutes. Tip: Drain the cooking juiceby squeezing your bread onto the skewer.

    Egg figatellu recipe (4 people):

    Cut a piece of sausage from 10cm to 15cm, then fry it 2min in a frying pan with a little oil. Break 4 eggs and add them to the sausage pieces as you do for fried eggs. Season with salt and pepper. When your eggs are ready, the dish is ready.

    Recipe figatelli with lentils (4 people):

    500g green lentils, 1 figatellu, 1 onion, 2 carrots, 1 leek, 3 cloves of garlic, 1 bouquet garni, olive oil, salt and pepper.

    1. Peel the onion, carrots and garlic cloves. Wash the leek and separate the white from the green.
    2. Put the lentils, onion, carrots, 2 cloves of garlic, leek green and bouquet garni in a saucepan of cold water. Bring to a boil and cook for 15minutes.
    3. Cut the figatellu into 10cm wide slices and fry them for a few minutes in a frying pan with a little olive oil.
    4. Add the last garlic clove and the minced leek white. Drizzle with lentil cooking water and simmer covered for 15min over low heat.
    5. To finish, add the lentils and the rest of the cooking water. Season with salt and pepper. Then simmer for 15 minutes.
    6. You can serve!

    Recipe of figatellu, brocciu and chestnut polenta (4 people):

    300g chestnut flour, 60cl water, 5g salt, 4 eggs, 1.5 figatellu (about 300gr), 300g brocciu.

    1. In a pot, bring the water to a boil and add the salt.
    2. While mixing with a wooden spoon, pour the chestnut flour into a fine rain in boiling water. Cook over low heat and stir constantly for 30 to 40 minutes.
    3. Once the polenta detaches from the sides of the pot, stop the heat and let stand for 5min.
    4. Remove the polenta from a floured cloth and flour the top. Lower the polenta with your rolling pin to be about 2cm thick. Cut strips 2cm wide by 10cm long. Keep warm.
    5. Break your eggs and separate the yolk from the white individually to have 4 whites and 4 yolks (8 ramekins or 8 bowls).
    6. Heat a 2cm layer of oil in a frying pan, place the egg white and then the yolk in the middle to fold the white over the yolk and enclose the yolk inside.
    7. Once golden, remove the eggs and gently place on paper towels. Salt.
    8. You can prepare plates, 3 slices of polenta, one egg, one piece of figatellu and brocciu.

    In this recipe, it is possible to fry the figatellu in the pan with a little olive oil before serving.


    I invite you to come and discover other flavours of our terroir, Corsican deli meats or Corsican cheese!
    A proposal that does not refuse!

    CorseBoutique, the best of Corsica. Thank you all!

  • 20 reviews
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    4.7 /5

    Based on 20 customer reviews

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    Patrick G. published the 10/07/2019 following an order made on 27/05/2019

    5/5

    tres bien vous pouvez commander sans probleme

    Did you find this helpful? Yes 0 No 0

    charles Jean M. published the 23/05/2019 following an order made on 16/05/2019

    5/5

    Parfait

    Did you find this helpful? Yes 0 No 0

    Bruna S. published the 19/05/2019 following an order made on 07/05/2019

    5/5

    Bien emballé Et frais

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    Nicolas T. published the 01/05/2019 following an order made on 24/04/2019

    4/5

    Pas très forte

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    Patricia L. published the 27/04/2019 following an order made on 14/04/2019

    5/5

    Parfait, toujours aussi bons

    Did you find this helpful? Yes 0 No 0

    Charles P. published the 27/04/2019 following an order made on 11/04/2019

    5/5

    Du figatellu de très bonne qualité

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    Avélia R. published the 26/04/2019 following an order made on 13/04/2019

    5/5

    Super bon. Très bonne qualité je recommande

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    Bruna S. published the 26/04/2019 following an order made on 06/04/2019

    5/5

    Très bon

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    Chantal S. published the 21/04/2019 following an order made on 14/04/2019

    5/5

    parfait

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    Isabelle B. published the 16/04/2019 following an order made on 09/04/2019

    5/5

    Délicieux

    Did you find this helpful? Yes 0 No 0

    LAURENCE M. published the 11/04/2019 following an order made on 02/04/2019

    5/5

    très bon

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    Daniella K. published the 09/04/2019 following an order made on 27/03/2019

    4/5

    Pas encore consommé, mais je connais et comme la coppa, il faudrait préciser sur l'emballage comment conserver le produit.

    Did you find this helpful? Yes 0 No 0

    Gérard C. published the 09/04/2019 following an order made on 28/03/2019

    5/5

    Excellent conditionnement, excellent tout court.

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    Jean-paul C. published the 08/04/2019 following an order made on 31/03/2019

    5/5

    ha le figatelli séché un produit corse incontournable, on en mange et on en remange a l'apéro s'est succulent franchement je recommande on adore cela

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    Dominique D. published the 05/04/2019 following an order made on 24/03/2019

    1/5

    Le gout n'est pas authentique!!!

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    Christine J. published the 21/06/2018 following an order made on 11/06/2018

    5/5

    Parfait

    Did you find this helpful? Yes 1 No 0

    James R. published the 13/06/2018 following an order made on 27/05/2018

    5/5

    Top au barbecue!!!

    Did you find this helpful? Yes 1 No 0

    Thierry T. published the 07/06/2018 following an order made on 21/05/2018

    5/5

    Très bien

    Did you find this helpful? Yes 1 No 0

    Thierry T. published the 07/06/2018 following an order made on 21/05/2018

    5/5

    Très bien

    Did you find this helpful? Yes 0 No 0

    Cyril V. published the 07/06/2018 following an order made on 24/05/2018

    5/5

    J'adore!

    Did you find this helpful? Yes 0 No 0

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