E' carne di pecora essiccata e salata. Il nome curioso deriva probabilmente dal latino "pernia" che significa coscia.
La tradizione vuole che la carne di questo prodotto tipico biellese venisse essicata the sun, but especially in cold weather could be dried by the fire in this case was also smoked.
this system to keep the meat from sheep was used by shepherds in the past especially during the pastures were used and usually the meat of animals that died in accidents. For this reason it is also called the pastors of the ham.
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