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  • Liver Sausages
  • Liver Sausages
  • Liver Sausages

Liver Sausages


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Who loves cured meats with strong taste surely adores these Liver Sausages. Obtained by careful processing, able to enhance the intense and characteristic flavour of pig's liver, these sausages are absolutely delicious and perfect to be served with fresh and crisp bread.Despite the uniqueness of the raw material, this product is capable of winning every palates, who will be delighted by this exclusive and scrumptious taste. 

Type: Liver Sausage
Producer: Azienda Agricola Country Pig di Bastianelli Mauro
Made in
: Marche (Italia)
Net Weight: 300 g (The indicated net weight allows a tolerance of ± 10%).
Recipe by Tasting Marche: Liver Sausages and chicory

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The use of liver for the production of sausages derives from the farming custom of not wasting any part of the pig, including liver. These Liver Sausages are made by grinding together the liver with light and fat meats of swine according to the traditional method, with the addition of salt, pepper, sugar, garlic and orange peel. Subsequently, the seasoning can last for several months, until the sausage became dry and very yummy. 

The company Country Pig from Alteta Montegiorgio has a long history of dedication to work and traditions. In 1955, Serafino Bastianelli and Annunziata Salvatelli opened a mill to sell animal feeds. Subsequently, with the help of Giuseppe Salvatelli, a famous butcher of Alteta, Country Pig started its first 250 pigs livestock reared by traditional systems and fed by noble grains. Fifty years later, Country Pig continues to produce excellent cured meats with old techniques, attentive and selective, whose unique purpose is to savor the oldest tradition of cured meats of Fermo.

General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses, or they can be used for stuffing pizza or seasoning tasty pasta and meat dishes. How to eat: If you decide to eat your cured meat au natural: cut the cured meat into slices, not too thin to prevent the slice break, and enjoy it on fresh bread. To use your cured meat as seasoning: finely cut, using special knives or slicer, making cubes or strips and cook according to the recipe. General Information: Cured meats are excellent au natural, simply accompanied by bread or paired with cheeses. How to eat: Cut the sausage as the recipe indicates, not too thin to prevent the slice break, and enjoy it on fresh bread. You will receive the cured meats of Tasting Marche vacuum-packed, once opened store in the fridge.

Pork meat, fresh pork liver 15%, salt, pepper, spices, herbs, orange peel, crushed garlic, anisette, preservative E252

For a flavoured appetizer, Tasting Marche advises you mini-skewers of Liver Sausage and Truffle Pecorino Cheese served with White Onion pickled in Oil.

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