The musisca, than originally it was obtained from the sheep or goat meat, it served to the shepherds during the prediode valve of the transumanza. Its shape to strisce it derives from the necessity of having to dry the meat in minor the possible time, this because during the movements the shepherds as maintenance source killed some head of their cattle and not being able to consume it all cut it exactly strisce in order then making them essiccare in sunlight. The musisca he is characterized from the strong sapore and aromatic of the spezie he introduces himself of red color alive he has a pezzatura of approximately 80-100 g.
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