The name derives from the legend according to which the nomadic people of the Tartars, originally from Central Asia, having no time to cook, placed the dried meat under the saddles of their horses to find it softened at the time of the meal.
In Piedmontese cuisine we also find a dish made with meat beaten with a knife (preparation, the latter, which has the advantage of not "squeezing" the meat, as occurs with normal machine grinding) and garlic in chunks, the so-called carn crua ("raw meat") or salada 'd carn crua ("raw meat salad"), dressed with olive oil, salt, pepper and lemon juice. Carn crua is often served, in modest quantities, together with other appetizers.
- Battuta di Fassona kød
- Piaceri Italiani
- 160 gr stk