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Meat and Game

To cook the meat of wild boar there is a particular recipe: wrapped with odorous leaves it should be put in scorching holes, and then it should be covered with scorching earth, and above a fire then is made. In such a way, the meat is cooked slowly, besides, it assumes a particular odour in that closed environment thanks to the odorous leaves, becoming really delicious. This typical recipe of shepherds is called “Carrargiu”.
Other particular specialities consist of the meat of suckling pig, lamb and kids of 3-6 months old, roasted on a spit and browned with hot lard till the meat assumes a brown colour, crispiness, and that unique typical taste, that conquers you at once.
Besides, you can also find here really true specialities of the mountains, which include the meat of various game: hare, partridge, quail and jackdaw. Partridges and quails may be stewed and spiced with myrtle, or they may be fried in a pan together with pork, or they may be cooked with hot tomato sauce, green or black bitterish olives, rosemary or other spices - all these are true titbits of the local cuisine. Jackdaws are the migratory birds, blackbirds and thrushes, that are cooked boiled or roasted on a spit, and then laid down onto myrtle twigs. The jackdaws in their peregrination follow the habits opposite to those of swallows. In fact, these small birds arrive to Ogliastra together with November mists. With this cold weather the birds prosper and fatten up, thanks to the food they find in the mountains in this harsh season: myrtle berries, fruit of the strawberry trees, juniper and lentisk berries.
Myrtle is an indispensable ingredient for cooking jackdaws and it's also often used when roasting wild boar meat and other kinds of meat.
Like different kinds of meat, a so called “string” is roasted, preferably on a wood spit, made of the interior fat of the animals, as well as plural guts of goat, ewe, lamb and kid, that in Sard are called “sa corda” and “sa trattalia” respectively.

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