Meats and cured meats

Calabrian Podolica cattle

Calabrian Podolica cattle: lean beef from herds that roam the Sila plateau

Grey-coated, with crescent- or lyre-shaped horns, these hardy cattle stay outdoors almost all year on the Sila plateau and nearby land, feeding on scrub and woodland. They grow slowly and give lean, flavourful beef, listed as a traditional Calabrian product (PAT) and backed by a Slow Food Presidium.

• Slightly yellow fat, from the carotene of open-air grazing
• Slow growth, about half the rate of intensive breeds, with no silage or GM feed
• Firmer than grain-fed beef, so it needs proper hanging before cooking

How to enjoy it. Look for it properly hung, the way the Presidium's butchers and restaurants serve it. The same cows give a little milk, which becomes a prized caciocavallo.

Production areas

Calabria

Season

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