Meats and cured meats

Central Italy lamb

Central Italy lamb PGI, raised outdoors on Apennine pasture

Lambs of traditional Apennine breeds, under twelve months old, fed only on their mothers' milk until weaning and then on local forage and pasture. The PGI area takes in Abruzzo, Lazio, the Marche, Tuscany, Umbria and part of Emilia-Romagna, and the flocks spend at least eight months a year outdoors.

• Pale pink and very tender, with under one gram of intramuscular fat per hundred
• Three types, light, heavy and wether, always stated next to the name
• Local breeds such as Appenninica, Sopravissana and Gentile di Puglia

How to enjoy it. Lean and delicate, it suits the pan with sage, rosemary and white wine, or a slow roast at around 80-85 degrees. Keep it chilled and cook it within a few days.

Production areas

Abruzzo

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