In the past, the use of sheep for the daily feeding of shepherds and less well-off classes was linked to the culture of transhumant herding. The presence throughout the Abruzzo area of ancient recipes and dishes handed down for generations that provide sheep’s meat is consequential. Among these, the sheep’s kebabs represent the symbol of a land that manages to give a product of rare delicacy in harsh and marginal conditions. Prepared with adult sheep’s meat cut into cubes and stuffed on wooden skewers with a weight of about 20 grams. The fatty fraction of the meat characterizes its flavor and tenderness. Precisely in the simplicity of their preparation lies the secret of their flavor due to the intrinsic quality of the raw material.
|of which saturated fats||2,2||g|
|of which sugars||0||g|