Sheep Arrosticini

History
In the past, the use of the sheep in the everyday diet of the shepherds and the poor was linked to the culture of transhumant sheep breeding. As a consequence, the whole Park area is rich in ancient recipes and dishes handed down from generations and based on sheep and lamb meat. Among these, sheep arrosticini represent the symbol of a land able to offer, also in harsh and marginal conditions, a product of rare deliciousness.

Current Production Area in the Park: Sheep arrosticini characterize most of the Park territory, especially in Abruzzi and mainly in its mountain and foothill-hilly areas.

Description
Sheep arrosticini are a traditional product of Regione Abruzzo. They are prepared with adult sheep meat cut into small cubes and spit into a wooden skewer, for a final weight of about 20-30 g. The fat part of the meat characterizes their taste and tenderness. They are cooked over charcoals and served hot. They can be flavored with natural aromas (chili pepper, sage, onion) or with extra-virgin olive oil, sometimes mixed with vinegar and salt. Probably, the secret of their taste lies exactly in their simple preparation and in the intrinsic quality of the raw material.

Product Availability: They are produced all year round.

Producers

Az. Agricola Pancrazio Di Pancrazio

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