Assorted meat

In Italy we cook different kinds of meat: lamb, beef, veal, pork, variety meats, game, poultry ... as people do all over the world.
Every Italian region has its own traditional recipes included some dishes in which the main ingredient isn't a single kind of meat but assorted meat.
One of the most known examples is deep-fried assorted meats, macaroons and semolina: a typical dish in Piedmont.
Al these recipes are very rich in fat and calories. Besides they are long-to-do.
So we don't prepare them frequently. We make them for particular occasions or celebrations.