21 September

United States: The hardy Navajo Churro sheep – From nose to tail

Torino-Lingotto Fiere

From nose to tail, the Navajo Churro sheep,

The Navajo Churro is a sheep breed that was introduced to Mexico by the Spanish in 1540, since when it has spread across the south of the United States. It’s very resistant and its fragrant meat tastes of aromatic herbs redolent of the unique terroir in which they graze. As a result, the breed is much loved by traditional cooks, the indigenous Navajo people, meat lovers and, as of late, great chefs, who are now using it in their creations. Here it will be presented by a Slow Food Presidium producer and a chef.

Paired with select beers of the Quality Beer Academy.

21 September

14:30 - 15:30

Food for Change – Slow Meat – Oval
Total of seats
Seats available:
30 €
Price for members
25 €