"Teteun" is an exclusive Valdaostan speciality, obtained by soaking cows' udders in brine. After being scored in various points, the fresh udders are hung so as to eliminate any residues of milk.

It is then prepared by alternating in special containers, layers of Teteun with sage, bay, rosemary, juniper berries, spices and salt. After standing for fifteen days, it is cooked "bain marie" in special moulds.

Once cooked, the product keeps perfectly for over a year, despite the absence of preservatives. It is generally seasoned with a parsley, garlic and oil sauce. Its flavour is particularly enhanced when eaten in a sweet-savoury combination with fig or raspberry jam, raisins or martin sec pears in syrup.

INGREDIENTS: Cows udder, salt, spices, mountain herbs, aromatic herbs. No preservatives.