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...
The chianina
The Chianina is perhaps the most noble and renowned of the various breeds of...
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...
Pork
The origins of the pig may be lost in the mists of time. In Etruscan times, the...
Mutton PDF Print E-mail

Until the beginning of the 20th century, Umbria was characterized by a certain commercial isolation, with the exception of a few places, which were better connected to other areas, thanks to the railway.

This system favoured a subsistence economy, based on sharecropping and on own-consumption of produce. The activities of the population were based on the production of cereals and on livestock. In fact, thanks to the morphology of the land and the large areas of spontaneous production available, the region of Umbria may be considered particularly suited to sheep-farming.

The breed, which has for years been the queen of this type of sheep farming, is the Sopravissana, common in Umbria and in the neighbouring regions. Its origin is in the Vissana sheep, crossbred with Spanish and French Merinos rams.It was used not only for its high quality wool, but also for the production of milk and meat.Breeding of these sheep has been significantly reduced in recent years, due to the fall in wool prices and this breed has been replaced by breeds more suitable for the production of meat. A good percentage of these are represented by the Sardinian and the Apennine breeds. The Sardinian sheep is mainly suited to producing milk and was originally native to Sardinia, but can now be found all over the central regions of Italy.

The Apennine sheep, on the other hand, is native to the province of Perugia, as well as some areas of Tuscany, and is used mainly for the production of meat.


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