Description
Agnello del Centro Italia PGI is fresh meat obtained from lambs belonging to breeds traditionally reared in Central Italy, and which are less than 12 months old. There are three different types, based on weight, fat cover and conformation: Agnello Leggero (Light Lamb), Agnello Pesante (Heavy Lamb) and Castrato (Steer).
Production Area
The production area of Agnello del Centro Italia PGI is within the entire regions of Abruzzo, Lazio, The Marches, Tuscany and Umbria; the entire territory of the provinces of Bologna, Rimini, Forlì-Cesena and Ravenna, as well as parts of the provinces of Modena, Reggio Emilia and Parma, in the Emilia-Romagna region.
Production Method
Agnello del Centro Italia PGI is obtained from animals belonging to the following breeds and crossbreeds: Appenninica, Bergamasca, Biellese, Fabrianese, Merinizzata Italiana, Pomarancina, Sopravissana, Zerasca; Comisana, Cornella Bianca, Cornigliese (Corniglio), Garfagnina Bianca, Gentile di Puglia, Massese, Pagliarola, Pecora delle Langhe. The lambs are suckled exclusively with their mother’s milk until weaning. Their diet may then consist of fodder made up of wild meadow/pasture plants, pulses and/or grasses, originating solely from the recognised production area. The animals are reared free-range for at least eight months a year, during which migration is permitted. Cattle feed and mineral and vitamin supplements are also permitted (maximum daily quantity of 400 g per head). The torso carcasses (without the head and offal) are distinguished according to their weight when "warm", in the following typologies: Agnello Leggero if the weight is between 8.01 and 13 kg; Agnello Pesante if the carcass weighs over 13 kg; the carcass of the Castrato typology must weigh over 20 kg. If the carcasses are weighed “cold” (after refrigeration) a weight loss of 1% for the Agnello Leggero and Agnello Pesante and 2% for the Castrato typology must be taken into consideration.
Appearance and Flavour
The flesh of Agnello del Centro Italia PGI is pale pink and has a well-balanced fat covering. The meat is characterised by its tenderness and has an extremely low intramuscular fat content (78 g per 100 g).
History
There have been sheep populations in Central Italy for centuries: this is evidenced by the fact that several breeds take the name of the places in which they best adapted. In the mid-1900s, the meat of lambs reared in this area began to earn an excellent reputation, mainly thanks to the high organoleptic qualities, as demonstrated by numerous documents related to conventions and publicity campaigns.
Gastronomy
Agnello del Centro Italia PGI can be kept in the refrigerator for several days. It is a highly appreciated meat, as it is very delicate and low in fat. It can be prepared in various different ways: pan-fried with sage, rosemary and white wine, or oven-roasted slowly at a low temperature (80-85°C).
Marketing
The product is marketed as Agnello del Centro Italia PGI in the following typologies: Agnello Leggero, Agnello Pesante and Castrato. It is available in the following cuts: whole carcass (with or without the head and offal), torso, half-carcass, leg and shoulder, rack, fillet, neck with bone, cutlet, liver, breast with belly, foresaddle, and shoulder with bone.
Distinctive Features
Agnello del Centro Italia PGI is a particularly prestigious meat. Its qualities are given to its deep link with the territory and the farmers’ incredible professionalism and experience. The constant and careful selection of the genetic types historically present in the central Apennines, has led these animals to grow more rapidly than other breeds reared in the area, resulting in a good meat/bone ratio at the time of slaughter.
