Meat and pork butchery products

Guanciale or barbozzo (pig’s cheek o chin)
The pig’s cheek is triangular in shape, for processing purposes, is of medium...
Capocollo and lombetto
Capocollo and lombetto (loin) are two very popular foods among the pork...
Coglioni di Mulo (Mule’s Balls)
The name of this sausage product says a lot about its shape, which clearly...
Coppa
Coppa is a typical product linked to rural tradition and made using the head,...
Corallina
Corallina di Norcia is one of the best-known cured meats from Norcia. It is...
Morsels of Venison
Morsels of venison are made from lean deer meat, after the fatty parts and...
Porchetta
Porchetta is one of the traditional ways of preparing pork and can be...
Sausages and liver sausages
The processing of pork in Umbria is dominated by sausages, which are prepared...
Ham
A matured leg of pork is typically pear-shaped anddcovered with pepper in areas...
Sanguinaccio (Black pudding)
Black pudding is an ancient and tasty speciality. It is made from pig’s...
Ventresca
In Umbrian dialect, ventresca is a type of rolled up bacon, obtained from the...
Game
Umbrian cuisine is rich in recipes for game, like deer (stewed or minced for...
Barnyard animals
Chicken, rabbit stew and roast goose were all dishes that were eaten in certain...
Beef
Beef is one of the best products coming from the Umbrian countryside or, more...
Mutton
Until the beginning of the 20th century, Umbria was characterized by a certain...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
The chianina PDF Print E-mail

The Chianina is perhaps the most noble and renowned of the various breeds of cattle today. This is also because of the fame it enjoys, thanks to the well-known Tuscan steak, known by all as the “Fiorentina” or “T-bone” steak, the emblem of grilled meats, which are represented in Umbria by the vast production of steaks, chops, skewers, and more.

This is a very old breed and it probably originated in Etruscan Umbria, as revealed by the Latin poets and the illustrations in several bas-reliefs from the Roman Imperial period. It has been bred for scores of centuries in the Tiber Valley and in Val di Chiana, from which it took its name.

During the late 18th century and the beginning of the 19th century, after a period of decadence, some reclamation took place in the Valley, as well as the division of farmlands into estates and the breeding of the Chianina was reintroduced. I

n the past, the Chianino ox had two functions: it was used for work in the fields and for its meat. It was, however, also used for religious reasons, especially in the Roman era and, because of its white coat, it was paraded in processions and ceremonies and was often used as a sacrifice to the gods.

Today, the Chianina is used predominantly for its meat and is bred in semi-wild, hilly or mountainous areas, feeding for months by grazing on artificial pastures or by using the wild forage crop resources.


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