Meat

Home rearing and slaughtering of sheep, poultry and pigs ensures an unbroken line from the young animal to the table. Villagers cook and heat their houses with wood from the nearby forests, and some chimneys still have a special chamber for hanging meat for smoking.

Unique to the area are a number of delicious meat products, particularly pork.

“The taste of the pork products has changed little, as it is influenced more by the pig’s lifestyle and diet than the breed”