Meats and cured meats

Podolica cow of the Gargano

Podolica cow of the Gargano: free-grazing beef with golden fat and a bold flavour

Descended from the aurochs, wide-horned and grey-coated, the Podolica roams the Gargano heights, living off scrub, stubble and woodland grasses. It gives little milk, richly aromatic and made into ricotta and caciocavallo podolico, plus savoury, fibrous meat; a Slow Food Presidium protects the breed.

• Deep red meat with yellow fat, the mark of carotene-rich pasture plants
• Firmer and more savoury than young stall-raised beef, and rich in minerals
• Calves graze beside their mothers until weaning, never before eight months

How to enjoy it. The meat needs proper hanging, so let an experienced butcher choose the ageing time and the right cut for each way of cooking. On the Gargano it shares the table with caciocavallo podolico, as at the festivals of Rignano Garganico and Carpino.

Production areas

Apulia

Season

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