Description
Vitelloni Piemontesi della Coscia PGI refers to fresh meat produced from the slaughter of male and female Piedmontese cattle registered in the Herd Book, or to calves whose parents are both registered in the Herd Book, of over 12 months old and raised in the production area from being weaned to slaughtered.
Production Area
The production area of Vitelloni Piemontesi della Coscia PGI is within the provinces of Alessandria, Asti, Cuneo and Turin and several municipalities in the provinces of Biella, Novara and Vercelli, in the Piedmont region; and some municipalities in the provinces of Imperia and Savona in the Liguria region.
Production Method
After weaning, which can end at between 3 and 8 months of age, the cattle are raised on the same farm up until they are slaughtered. Their basic diet is made up of at least 70% fodder obtained from natural or artificial meadows and herbaceous crops in the production area. The use of simple or compound feed with mineral and vitamin supplements is also permitted. Nutrition levels should be medium-high, in such a way as to guarantee a protein content of between 12 and 15%. The feed must contain a quantity of cereals and cereal by-products that amount to at least 60% of the total feed intake. The animals must be slaughtered in the production area and hung for at least 4 days after being slaughtered. The slaughter yield should be equal to or higher than 62% for males, and 59% for females and steers.
Appearance and Flavour
The dead weight of the carcasses of Vitelloni Piemontesi della Coscia PGI must exceed: 360 kg for Category A; 260 Kg for category E; 320 kg for category C. The colour of the meat ranges from pink to bright red.
History
The origins of Vitelloni Piemontesi della Coscia PGI date back to the early 20th century, as evidenced by price reports issued weekly in the market squares in the geographical area, or the annual price reports issued by the Cuneo Chamber of Commerce since 1984. Other evidence of its link to the region can be found in research and articles published in recent years in the international scientific journal Meat Science, or in the daily trade magazine L’informatore Agrario.
Gastronomy
Vitelloni Piemontesi della Coscia PGI meat can be kept in the refrigerator for up to two days. Its flavour can be fully enjoyed through various cooking methods, but it is particularly good when eaten raw, or as they say locally, ciapilà.
Marketing
The product is marketed year-round as Vitelloni Piemontesi della Coscia PGI. It can be sold sliced, pre-wrapped or pre-packed in special containers. Cut meat must be pre-packed, vacuum-packed or sold in controlled-atmosphere packaging. Furthermore, cut or pre-wrapped meat can only be sold in sales outlets that display the official labelling elements. Each half-carcass must have the Vitelloni Piemontesi della Coscia PGI stamp.
Distinctive Features
The distinguishing shape of the hind leg of Vitelloni Piemontesi della Coscia PGI is given to the action of a specific gene, which due to a genetic mutation results in extraordinary muscular development, particularly noticeable on the hindquarters of the cattle. This has a positive effect on the organoleptic properties of their meat. Thanks to the combination of unique morphological characteristics and a specific type of nutrition, Vitelloni Piemontesi della Coscia PGI cattle can be distinguished from traditional calves due their impressive muscular mass, which is characterised by high protein content and low-fat content.
