Thursday, April 9, 2009
“THIRTY FIVE sheep?” I seek confirmation; it seems like a high number.
“and thirteen butchered ones.” Pasquale continues.
Although Ca’Mazzetto is a dairy farm, they are not opposed to selling their livestock for meat. In fact, it is a necessity to keep the sheep count somewhat constant. To yield milk, ewes need to yield lambs; and with approximately 350 sheep at Ca’Mazzetto, a given year may see 300 new lambs.
In Italy, Easter is indisputably the most popular time for a cuisine of sheep or lamb. The farm has been “gearing-up” for the send-off: flock troublemakers indubitably hear their owner’s threat of “Easter is coming!”
“So you just sold thirty five sheep and thirteen butchered ones for meat?” I ask again.
“Si. Si.” Pasquale finally replies.
“That’s a lot. Is that good?”
“No. Three hundred fifty is better.”