It is made around Milan, Italy, particularly in Salice Terme, Sabbioneta, Lomazzo, and Lurate Caccivio.
It is a long sort of sausage shape, about 1 inch (2 1/2 cm) wide, and will weigh normally 7 oz (200g), but some are made 14 to 25 oz (400 to 700g.)
Inside, it is soft and purplish red. The liver taste comes through.
It is made from pig’s liver, and lean meat. The proportion of liver used can be anywhere from 5 to 10 % for a milder taste, up to 25% for a more pronounced taste. Around Fara, they even make a version that is 50% liver.
The fat used can be pancetta (pork belly) or minced lard.
The liver, meat and fat are minced finely, and seasoned with salt and pepper. Spices (including cloves, sometimes cinnamon sticks) are put in Barbera red wine. The wine is heated to mull it, then the wine is added to the mixture, along with saltpetre. The mixture is packed in a natural casing (intestine or bladder), then let mature 3 to 4 days in a warm, humid room. The sausages are then aged 30 to 40 days in a cellar.
Traditionally, if you wanted to keep them longer than this, you’d put them in a pot called a “terragna” (green outside, brownish inside) and pour liquid lard overtop of it to preserve it and stop it from drying out, or it could be smoked.
Mortadella di Fegato Cruda can be eaten raw or simmered.