37. Mazzafegata of Magliano Sabina

The preparation of pork throughout the region must have spread from the Middle Ages. From the 11th to 15th century, however, it must have become common practice for all westerners and the Italic territory in particular to eat hand-cut pork offal such as liver, spleen, kidney, heart and lung. The preparation of Mazzafegata in the Rieti area of Magliano Sabino, a beautiful medieval village located on a hill from which one can enjoy a splendid panorama that sweeps from the Tiber Valley to the Sabine Mountains and as far as the Cimini Mountains and the towns of Tuscia, dates back to this period. Mazzafegata is a sausage prepared with fresh meat and liver from pigs bred exclusively in Italy (belonging to pure breeds or derived from the basic traditional breeds, Large White and Landrace). The traditional preparation involves cutting the liver and lean meat with a knife. To the mixture are added salt, pepper, garlic, orange zest (sometimes wine and chilli) and then the fat lard, cut with a knife point. The mixture thus mixed is stuffed into a natural pork casing. The sausages are then produced and marketed in three versions: fresh, dried (i.e. seasoned for 30 days) or in Sabina PDO extra virgin olive oil, another flagship product of the area.

“In our village, we have a long Umbrian-Sabine tradition of preparing pork, but the method used to make Mazzafegata is the most distinctive.” This is how Mayor Giulio Falcetta begins. Having secured De.Co. status, the Mayor explains that the plans for the future are to make the most of the brand to enhance the product’s value and, at the same time, promote the Magliano area. “At present, there are two pig-farming businesses, and the quality of Mazzafegata production is very high. The aim, however, is to promote the product further in order to increase demand and give existing businesses the opportunity to expand, whilst enabling young people to enter this line of work.” According to the Mayor, the real step forward lies in the ability to network, creating a shared vision with local councils and associations: “Our council already has ongoing partnerships. Mazzafegata, to give just one example, is always featured at local festivals.” He continues: “In 2014, together with the other mayors, we came up with the idea of creating a common brand under which to bring together all the food and wine specialities of the Sabina region. Furthermore, together with the Pro Loco and the youth community, we are trying to open a shop dedicated to selling typical Sabina products. The idea, therefore, is to represent a single regional entity… it’s not an easy path, but we’ll get there.”