From the Italian fegatello, diminutive of fegato, liver, a term introduced into our Levante by the ancient Genoese. One more of our culinary products from our diverse Spains, in this case in the area of Gandia. Lean pork, jowls and liver, all crushed, spiced and wrapped in small portions with the grill or pork redamage, grilled or, better, grilled.
