Pig. The "ficatum" was an Apicius recipe based on pork liver fattened with figs
With the term ficatum, in Ancient Rome , it was indicated the liver of animals fattened with figs.
I have already posted several recipes from the great chef Marco Gavio Apicius ( see https://www.pilloledistoria.it/10750/storia-antica/pullum-parthicum-ricetta-apicio and https://www.pilloledistoria.it/9767/storia-antica/antiche-ricette-un-dolce-apicio) , but this is really the best of the non-dietetic!
I don't recommend trying it, however this gastronomic preparation is undoubtedly interesting from a historical point of view.
Let's also say that the Romans did not generally like to eat "light".
The Ficatum it was prepared like this.
Ingredients: 400 grams of pork liver fattened with figs , 100 ml of vinegar to make the marinade, 6 grains of black pepper, 2 ribs of celery, 2 bay leaves, pepper powder, a pinch of salt, small guts pork (or net), extra virgin olive oil.
Below is the procedure.
Cut the liver into small pieces and dip it in a marinade made of vinegar, ground pepper, finely chopped celery and bay leaves.
Leave the meat to macerate for 4 hours, then take it out of the mixture.
Season the meat with salt and pepper, before filling the casings with it (tying them well).
Roast the Ficatum on a hot grill greased with oil.