Dried Mutton


  • Dried Mutton

Energitismo Insight

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. It was the traditional food of the shepherds and the recipe has been handed down orally.

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