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...
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...
Barnyard animals PDF Print E-mail

Chicken, rabbit stew and roast goose were all dishes that were eaten in certain moments during the year, linked to major seasonal work like reaping, threshing, the grape harvest, and also during celebrations like Easter, Christmas and sometimes even on Sundays. Today these meats are on our tables almost every day. Production has increased and the types of farming have changed considerably. The sudden burst in demand could not be satisfied by the type of production that takes place in the barnyards and small farms and, for this reason, a move was made towards industrial techniques and forms of production on a large scale.

However, these animals did have an important role in domestic life, because they were looked upon like “housewives’ purses” due to the fact that, by selling them, the few coins needed for secondary expenses could be earned.

Barnyard animals are part of rural tradition: the most commonly bred are chickens and rabbits, but there are also geese, turkeys and guinea fowls. The lack of organized forms of poultry farming initially prevented the emergence of a real economic market for these products.


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