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dried smoked meat

Slices of pork, mutton or kid, seasoned with mountain herbs and smoked in the traditional fogher, using dried juniper and ash. In the old days, it was saved for lean times; today it's a snack or served as an antipasto. Longarone, north of Belluna, is best known for it.

Text © Dana Facaros and Michael Pauls

Images by: lebon