This was originally a method devised by the shepherds in some of the internal southern Italian areas to keep butter. Sealed inside a sack of stringy paste and uncontaminated by the air, it could keep unaltered for many weeks, acquiring additional flavour in the meantime. It is commonly produced throughout southern Italy and is occasionally called Manteca (‘butter’ in Spanish) or Burrino (small butter) or Burriello (a variation of the former).
