Meats and cured meats

Laticauda sheep

Laticauda sheep: fat-tailed lamb from the hills of inland Campania

It takes its name from its broad, fat tail, a store the animal builds up when pasture is plentiful. Bred from the local Apennine sheep and the Barbary sheep brought in by the Bourbons, it came close to extinction and is again raised, semi-free and close to the farm, on the hills of Avellino and Benevento. A Slow Food Presidium, its meat is also a traditional agri-food product (PAT) of Campania.

• Flavoursome lamb with none of the usual muttony smell, and a high yield
• Leaner meat than you might expect, since the fat gathers in the tail
• Lambs kept with their mothers on pasture, sainfoin hay and broad beans

How to enjoy it. Roast it or cook it over embers in its season, from December to April. Inland Campania also turns milk-fed lamb offal into ammugliatielli, small rolls that are roasted.

Production areas

Campania

Season

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