It is usually prepared in the mountain pastures of Carnia and the Canal del Ferro - Val Canale. It derives from the historical culture of the conservation of delicate products such as butter. The process is simple but requires time and wisdom. The blocks of butter are roughly cut, followed by a gradual heating to boiling and the disappearance of the foam which starts to form around 80 ° C. The slow evaporation of the aqueous phase and the precipitation of the protein aggregates at the end of cooking allow to obtain a fluid and clear mass that was once conserved in special stone vases "Piere dal Ont", and is now packaged in practical glass jars that then with solidification it solidifies. The sweet taste and the intensity of the aroma are the best seasoning, together with the grated "Scuete fumade di mont", for traditional dishes such as the "Cjalsons".
