They are little chunks of mutton, threaded on a skewer ,with a varying weight of 20 or 30 g, and containing  25% of fat meat. They are roasted or cooked with oaken or beech charcoal slack.
It is advisable to eat them immediately to taste them at one’s best.
In the gastronomic tradition of Teramo they are connected to  sheep-breeding and  transhumance; for years now     they have a well-established success, so that they can compete with the lamb meet consumption.