Salt and moutonesso

On these pastures you may find what we call "assaliers", flat stones scattered on the grass. It is here, on these "lauses" (flagstones) that the shepherds lay the salt needed for the ovine. This salt is also useful to the shepherds, especially for the preparation of the moutounesso. It so happens sometimes that a sheep is hurt and it needs to be slaughtered. The flesh is then preserved in salt without a salting tub, in one piece, wrapped, dried for a week, then it is eaten plain or in soup.