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La fidighina (Liver sausages)
It is chopped pork liver mixed with the fine grain together with pork meat or beef, fat of peaks and flavoured with salt, cinnamon, pepper and sugar. The mixture is riched by white vineand, sometimes, Barbera wine. packed into the bladder of the pig or in an intestine in the form of rings, normally a weight of about 1kg. Is produce for a few months. is boiled slowly for a couple of hours, then served hot (but also warm or cold) with mashed potatoes.
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