Agriturismo in Umbria

“Barbozzo” is the result of the preservation with salt and pepper of pig’s jowls. Similar to "ventresca tesa", it has a higher fat content and this makes it even more suitable for use in flavorful sauces and foods.

Highly appreciated by connoisseurs is the barbozzo from boar or free-range pigs, since, during life in the wild, the animals grow more slowly, eat flavorful foods and, for procuring food they develop the jaw muscles more, as they root around in the undergrowth and meadows. The product obtained thus has more lean parts. Normally sold to the public with the bristles still attached to the rind, its use in cooking has decreased considerably today.