This flavourful sausage is made from pork liver, and is made in mild or semi-cured versions. It can be cooked fresh or semi-mature. The traditional recipe includes fresh pork cheek and offal, including a large quantity of liver. There are two explanations for its name: some believe it is "mezzo fegato" (half liver), in reference to the ingredients, while others say that the name is "ammazza fegato" (liver killer), in reference to its rather powerful flavours. It is popular with those who enjoy strong flavours and should be enjoyed with homemade bread and a glass of good red wine. The mazzafegato made in the Upper Tiber Valley is one of the six Slow Food specialities from Umbria.