PGI Lamb of Central Italy
A long-standing Tuscan tradition
PGI Lamb of Central Italy is the fresh meat obtained from lambs belonging to certain breeds among Emilia Romagna, Tuscany, Marche, Umbria, Lazio and Abruzzo.
Lambs, less than 12 months old, are divided into three types according to their weight: light lamb (between 8 and 13 kg), heavy lamb (over 13 kg) and castrated lamb (over 20 kg).
Sheep farming, which has been present in Central Italy since ancient times, has always been of great importance to the local population because of the food products - meat and milk - and the raw materials derived from them - wool and hides.
Characteristics
The specification for PGI Lamb of Central Italy includes several breeds including, in Tuscany, the Pomarancina breed (from Pomarance) , the Garfagnina Bianca breed (Garfagnana and in the Lunigiana and Pontremoli area to many parts of Emilia Romagna) and the Zerasca sheep.
The flock grazes a minimum of 8 months a year: this is very important for animal welfare and product quality.
Central Italian lambs are initially fed by natural lactation, but unlike dairy lambs, Central Italian lambs are fed fresh forage and hay, together with a modest amount of grain, after weaning.
When purchased, lamb meat should be bright pink in color, with a firm, smooth grain and a more or less white and firm fat.
The specification for PGI Lamb of Central Italy includes several breeds including, in Tuscany, the Pomarancina breed (from Pomarance) , the Garfagnina Bianca breed (Garfagnana and in the Lunigiana and Pontremoli area to many parts of Emilia Romagna) and the Zerasca sheep.
The flock grazes a minimum of 8 months a year: this is very important for animal welfare and product quality.
Central Italian lambs are initially fed by natural lactation, but unlike dairy lambs, Central Italian lambs are fed fresh forage and hay, together with a modest amount of grain, after weaning.
When purchased, lamb meat should be bright pink in color, with a firm, smooth grain and a more or less white and firm fat.
Food and wine
The PGI Lamb of Central Italy meat is highly valued in Tuscan cuisine. It can be used in pan-fried or roasted recipes, usually accompanied by vegetables and potatoes slowly cooked in the oven; lamb meat is also eaten fried, usually with a glass of Tuscan red wine to match.
To preserve tenderness and flavor, before grilling roasting or frying, the meat should remain out of the refrigerator to be brought back to room temperature.
For information: agnellodelcentroitalia.it
The PGI Lamb of Central Italy meat is highly valued in Tuscan cuisine. It can be used in pan-fried or roasted recipes, usually accompanied by vegetables and potatoes slowly cooked in the oven; lamb meat is also eaten fried, usually with a glass of Tuscan red wine to match.
To preserve tenderness and flavor, before grilling roasting or frying, the meat should remain out of the refrigerator to be brought back to room temperature.
For information: agnellodelcentroitalia.it
