In Fara in Sabina, dried sheep meat was prepared, which was the traditional food of the shepherds on their travels.
The recipe has been handed down orally and begins with the arrangement of the meat.
The leg of the sheep is boned, rolled and seasoned with salt, pepper, chili and garlic.
The meat is placed to dry by the fire and left to mature in a well-ventilated cellar.
The preparation has very ancient origins and this conservation system enabled the people to have sheep meat throughout the year.
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