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ossi de Mas-cio

boiled pig bones

The traditional Venetian peasant dish, ossi de Mas-cio proves the old saying, “del maiale non si butta via niente” ('Nothing of the pig gets thrown away'). The recipe calls for a broth with celery, cloves, bay leaves, carrots and potatoes and pig bones with a bits of meat still attached, boiled for three hours and served with salt and horseradish, and traditionally eaten with your fingers.

In late August, Longare holds a Sagra i Ossi di Mas-cio a week long feast (with lots of other things to eat as well).

Text © Dana Facaros and Michael Pauls

Image by Arturo