It is known as Fedge in Occitan, but since the name is little known, we have called it figatelle—the traditional liver sausage.

Crafted from Gascon pork liver, dried and then aged in our cellars, and delicately seasoned with herbs from the estate, we often serve it with a tomato coulis. Liver and tomato are a striking duo.

Pascale, who is from Lyon, often tells me about the hot liver cake her Aunt Yvonne used to prepare with a slightly thick tomato sauce. Try our tomato concentrate.

Figatelles can be grilled in several ways.

Cut into slices of one to two centimeters, sauté them over low heat without added fat in a preheated stainless steel pan and serve with tomato einkorn, mashed potatoes...

You can grill them in the fireplace or on the barbecue, whole or halved lengthwise, and enjoy them on a slice of bread with a touch of mustard.

Sliced thinly (3 to 5 mm), pan-fried figatelle pairs with fish fillets, scallops, and more. It contributes to, and often provides, the entire seasoning, while adding depth to the dish.