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muschiska

jerky

Not for Wild West cowboys, but for Puglian shepherds on the long transhumance trail. This traditional dried meat may be sheep, veal or even goat, spiced with garlic and pepper or peperoncini; it is still made in villages of the Capitanata, around Fóggia.

Micischia is the Abruzzese word; you might also see meschiske, mèsciscke, muscischa or muscisch'ka.

Text © Dana Facaros and Michael Pauls

Images by: apulia2discover