Borsat

Preparation:

Preparation: With the scraps of meat, salted and peppered, prepare the filling. Then put it in the piece of leather, first ironed and then folded like a rectangular bag, sewing the edges with a needle and strong colorless cotton. The hairs of the skin are burned on the live fire, also scraping it with a sharp knife. Finally, in a saucepan with slightly salted boiling water, cook the stuffed bag like boiled meat for about two and a half hours. The dose refers to a single Borsat which weighs between 300 and 400 g. The procedure described, of course, is valid for several Borsats. This ancient Livigna dish is still prepared today - on Sundays - by indigenous families. The sacs, complete with underskin, meat and fat, sewn and only partially cooked, were drowned in melted sheep fat and kept for months in glazed earthenware vessels (brentel).