Every year concerts, exhibitions, music and Occitan dances bring here thousands of Italian and French visitors who are offered a unique opportunity to taste the renowned meat of the Sambuco lamb.
[Credit Twice25]
The Sambucana breed appeared in the mountains of the Occitan Valle Stura, in the province of Cuneo, in the eighteenth century and immediately adapted to high altitude pastures. It is a medium-large sheep, with a large and muscular rump and fine, solid, not very long limbs. The head is light, without horns, without wool, the muzzle is slightly mountainous, the ears slightly spread. The wool is straw-white (only rare specimens have a black fleece and a small star-shaped stain on the head) and the tail - thin and woolly - reaches up to the hocks. Sambucana is precious for wool, but above all for meat. The lambs are slaughtered at an age ranging from 45 to 60 days (between 18 and 25 kilos of weight).
[Credit Twice25]
Opening hours:
Saturday 9a.m.-11p.m.;Sunday 9a.m.-8 p.m.
Info:ph.+39.0171.955555;ph. +39.0171.959143
www.vallestura.cn.it