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Ghjalaticciu

 
 

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Ghjalaticciu

This dish is characteristic of Corsican cuisine and renowned for being adaptable to all parts of the pig.
This recipe is based on pig stomach stuffed with a mixture of tongue, liver, heart and rather fatty cuts (all taken from the pig) which are finely chopped and seasoned with pepper and garlic.
Once stuffed with this mixture, the stomach is stitched up, placed in salted water and brought to a boil. The dish is cut into slices and served cold.

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