Figatells
Also known as figatell, figatells valencians
Valencian Community, Spain
Overview
Figatell is a traditional Valencian and Aragonese preparation of chopped pork offal wrapped in caul fat and formed as a small flattened patty. It is not a linked casing sausage.
Where it's from
The cut
Identity and terminology
The plural figatells is common in Valencian. The name must be kept separate from Corsican figatellu despite the similar liver-derived roots. Their form, geography and service are different.
Composition and characteristics
Pork liver is mixed with lean pork and may include kidney, heart, pine nuts, parsley, garlic and spices. Caul fat holds the patty together and bastes it during cooking.
Production and process
The offal is chopped or minced, shaped into small portions and wrapped in caul. Figatells are grilled or fried until fully cooked, developing a browned netted exterior.
History and regional forms
The product belongs to eastern Spanish matança traditions, where slaughter-day offal was converted quickly into grill foods. It remains especially associated with inland and coastal districts of the Valencian Community and neighbouring Aragón.
Use, storage and related products
They are served hot as tapas, in sandwiches or with beans and vegetables. They differ from casing sausages, Corsican figatellu and liver pâté.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Fresh pork liver
- Cut
- Fresh pork liver
- Salt (%)
- 1.8
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- Raw patties ≤4°C for up to 1 day; freeze for longer storage
- Basis
- per 1,000 g fresh pork liver
- Style
- Fresh caul-wrapped pork, liver and kidney patties
Ingredients
- Pork shoulder95% · 950 g
- Pork back fat40% · 400 g
- Fresh pork liver100% · 1000 g
- Pork kidneys100% · 1000 g
- Fine salt1.6% · 60 g
- Ground black pepper0.18% · 6.5 g
- Ground nutmeg0.09% · 3.5 g
- Fresh parsley, finely chopped1.4% · 50 g
- Prepared pork caul fat35% · 350 g
Method
- Split kidneys, remove core fat and ducts, rinse thoroughly, then soak in seve...
- Trim liver and blanch for 5 minutes in 80–85°C water, then chill rapidly.
- Chill pork, fat, liver and kidneys to 0–4°C and grind through 5 mm.
- Add salt, pepper, nutmeg and parsley and mix evenly.
- Portion into 90–110 g patties, wrap fully in caul fat and flatten.
- Refrigerate for 2–6 hours at 2–4°C.
Safety. Offal must remain refrigerated and be cooked throughout. The caul can brown before the centre is safe.