Pork meat processing throughout the region had to spread from the Middle Ages. From the 11th to the 15th century, however, the consumption of hand-cut pork offal such as liver, spleen, kidney, heart and lung must have become common use for all Westerners and for the Italian territory. The preparation of the Mazzafegata in the Rieti territory of Magliano Sabino, a beautiful medieval town located on a hill with a splendid panorama ranging from the Tiber Valley to the Sabine Mountains to the Cimini Mountains and Tuscia, is therefore traced back to this period. The Mazzafegata is a sausage prepared with fresh meat and liver of pigs reared exclusively in Italy (belonging to pure breeds or derived from the traditional basic breeds, Large White and Landrace). Traditional preparation requires the liver and lean meats to be cut with the tip of the blade. Salt, pepper, garlic, orange peel (sometimes wine and chilli) are added to the mixture, then the lardons, cut with the tip of the blade. The mixture is stuffed into a natural pork casing. The sausages are then produced and marketed in three versions: fresh, dried (or cured for 30 days) or in Sabina DOP extra virgin olive oil, another important product of the territory.
The Mazzafegata, with its characteristic cylindrical shape, has a uniform intense red colour of the meat for the fresh version tending to brown for the dried one, white-pink colour of the fat with an evident presence of orange peel. The high olfactory intensity is characterised by the pronounced notes of fresh meat, liver, garlic and pepper, combined with citrus and vinous scents. The taste is harmoniously sweet, salty and savoury, with a slight sour, bitter and spicy note. Medium chewiness and aromatic persistence.