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Roman jerky

Once served in baskets in every tavern in Rome to make travellers thirsty, these strips of meat seasoned with salt, fennel seed and peperoncino and left to dry for 60 days, were originally only horse meat. Today they can be beef or pork.

The horse meat coppiette di cavallo is in the Ark of Taste.

Text © Dana Facaros and Michael Pauls

Images by: turismozagarolo