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lard and vegetable sausage

Pestàt is a kind of soffrito, resembling little white sausages, made of minced lard, carrots, celery, parsley, onion, sage, rosemary, thyme, marjoram, salt, pepper and garlic; some add cinnamon and pimento to the mix. It's preserved in a sausage casing and can last up to a year, and also sold in jars, and fried up as a base for soups and other dishes.

The pestàt di Fagagna is in the Slow Food Presidium.

Cured Meats and Sausages

Friuli-Venezia Giulia

Slow Food

Text © Dana Facaros & Michael Pauls

Image by machetiseimangiato