Place of Origin
Muschiska is a product of the culinary traditions of province of Foggia, in particular in the territories of the towns of Sannicandro Garganico and Rignano Garganico.
It is a dark de-boned meat, prepared with meat of sheep, veal or goat.
The name seems to originate from the Arabic word "mosammed" which means "hard", although others believe, that it derives from the nautical term "mosciame", which refers to the preparation of sun-dried fish.
It was once a food that the shepherds brought with them during the periods of transhumance from the Daunia Mountains to the plains of Tavoliere delle Puglie, when meat stocks were the only way of nutrition.
The Muschiska meat is first de-boned, then cut transversely to the rib to form strips of about 25 cm long and about 2 or 3 cm large.
These strips are then seasoned with pepper, salt, garlic and fennel, placed on trays and dried under the sun for 15-20 days until completely dry.
The meat can be stored for up to 10 months.
Muschiska can be eaten either cooked or raw.
Every year during the month of August it is held in Rignano Garganico a festival dedicated to the Muschiska.
Muschiska pairs well with Salice Salentino Rosso DOP and Primitivo di Manduria Rosso DOP.