The liver and the blood of pig are the components of some typical sausages: raw or cooked “liver mortadella” which is packaged under vacuum, and “sanguinacci”. These products, handmade or processed in small salami factories, were evaluated from an hygienic and proximate composition point of view. The results showed that the hygienic conditions must be strictly observed and that, except for the cooked liver mortadella packaged under vacuum, the shelf-life is very short.