The Berne: Ingredients: lean meat of goat and cheese salt Herbs, spices, garlic and red wine.
Detailed information: Berna Carne secca di Pecora e Capra
The Berne: Dried meat and Goat or sheep it is known in dialect also with Berne. It is thin strips of meat taken from the thighs, shoulders and yoke. It cuts the flesh of a thickness of about two centimeters, making sure to remove all the fat in order not to go rancid meat, then is put in waste paper with salt, spices, herbs, garlic and wine. After leave it pulpe for about two days and then hung to air for drying. This was a way of preserving meat since ancient times when there was a chance to preserve meat in refrigerators. This method was used especially by the shepherds, it was prepared during the winter when the flocks were still in places sheltered from the cold and snow. Pastor butchered the older animal, and put out to dry the meat, preparing stocks for the transhumance, this meat was the only way for the pastor to assimilate protein in long periods of grazing. This meat has a dark color, for maceration in wine and very intense and spicy flavor.