The meat, butchered and cooked on special occasions, had to be eaten in a hurry, because there were no parts which would keep for long.
A special occasion was su tusorzu (shearing), which took place (even today) before summer.
Sa frente is obtained, the stomach filled with blood seasoned with salt, wild mint, onion, pig-fat and pane e fresa cut into small pieces; it is then all boiled and served hot on layers of pane e fresa.
Sa horda is the intestine, tied in a braid, cooked with stewed potatoes or preferably roasted.
The rest of the animal is roasted or boiled with potatoes and onions (ervehe a buddiu); su pane e fresa is soaked in this broth, and goes perfectly with the meat.
Lamb is considered to be even better: it is either roasted, sometimes spiced with drops of melted lard (istiddiau), or served stewed with artichokes or potatoes.
Su trattaliu is made of the entrails, held together by the intestine, and roasted.