49. Abbuóto di Viticuso
History
It is not known exactly how many years the abbuóto di Viticuso has been produced for. It is a unique food of its kind; in fact, unlike products with similar names, it does not contain offal or innards. Although it is not dried meat like sausages, it can be kept for a few days as the meat is thoroughly cooked. Furthermore, it is eaten cold. For this reason, legend has it that the product originated in ancient times, when warrior shepherds and bandits made it to preserve the meat so they could eat it even in the mountains, several days after the animals had been slaughtered and without needing to light fires for cooking, so as not to reveal their position to enemies in the distance.
Abbuoto is eaten sliced and is the focus 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.
