Borsat

With the scraps of meat, salted and peppered, prepare the filling.

Then you put in the piece of leather, then ironed and folded before a rectangular bag, cucendone the edges with cotton and colorless needle sharp.

The flame will burn the hairs of the skin, also raschiandola with a sharp knife.

Finally, in a pot with water to a boil, lightly salted, boiled, cooked like stuffed bag, for about two and a half hours.

The dose is referred to a single borsat which has a weight ranging from 300 to 400 g.

The procedure described, of course, valid for multiple borsat.

This ancient dish livignasco still is prepared-to Sunday-indigenous families.

Bags, complete with skin, meat and fat, sew and only partially cooked, were drowned in melted sheep fat and stored for months in glazed terracotta vases (brentel).