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...
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...
Beef PDF Print E-mail

Beef is one of the best products coming from the Umbrian countryside or, more precisely, from the province of Perugia, and it is exported all over Italy. The Tender Beef of the Central Apennines is particularly prestigious and has received recognition as “Protected Geographical Indication” for the meats of the Chianina, Marchigiana and Romagnola breeds of cow. The agricultural history of these three breeds is largely the same, because they come from the typical hillside farms of central Italy and were first used for work in the fields and then as specialized breeds for meat production.

Their particular physical structure, resulting from genetic heritage, but also from breeding and feeding techniques, gives the meat of these animals specific and easily identifiable qualitative features. Breeding systems allowed up until the weaning period, are grazing and stalling, free or fixed. After suckling, which is only with mother’s milk, and weaning, the animals are either left free to graze or reared in stables, are fed with homegrown feed and slaughtered in recognized establishments.

The breed that has achieved the highest levels of prestige in the global market is bred in our province: the Chianina cow.


( 1 Vote )