49. Abbuóto di Viticuso
History
It is not known exactly how many years abbuóto di Viticuso has been produced. It is a unique food, in fact unlike similarly named products, it contains no offal or innards. Although it is not dried meat like sausages, it can keep for a few days as the meat is well cooked. Moreover, it is eaten cold. This is why the story goes that the product originated in ancient times, when warrior shepherds and brigands produced it to preserve the meat and be able to eat it even in the mountains, days after the animals had been slaughtered and without the need to light fires for cooking, so as not to reveal its location to enemies in the distance.
Abbuoto is eaten cut into slices and is the subject of a festival held in August.
The product
The Abbuóto, with its characteristic cylindrical shape and wrapped in netting, has a fairly uniform brown meat colour with the clear presence of boiled eggs and spices. The high olfactory intensity is characterised by pronounced notes of cooked mutton and garlic combined with vegetal and vinous hints. The taste is harmoniously sweet, salty and savoury, with a slight sour, bitter and spicy note. Medium chewiness and aromatic persistence.
