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Vitellone bianco dell'Appennino centrale PGI Link to product report The breeds of the Vitellone bianco dell'Appennino Centrale is today bred as a meat producer, the Chianina, the Marchigiana and the Romagnola, which until the middle of the 19th century were used to work in the fields in typical farming firms. The particular physical conformation, due to their genetic patrimony, but also to the breeding techniques and the food given to these animals, gives the meat of these animals specific qualitative and identified characteristics. Moreover, the disciplinary regulations of production is structured in such a way that it is very similar to the ruling regulations on zootechnics and to the recovery of the marginal areas. The protection consortium of the Vitellone bianco dell'Appennino Centrale was the first in Italy to adopt the electronic certification of quality, communicating to the consumer the route which the meat follows before being served in a plate: who purchases this product find an etiquette on the container which is a real identity card of the animal, from the place of birth to the breeding to the date of slaughter. How it is consumed The meat of the Vitellone bianco dell'Appennino Centrale is fully appreciated especially when served frilled, with a pinch of extra virgin olive oil at the end of the cooking period. How it is conserved Fresh meat should be preferably consumed the same day it is purchased. If it needs to be conserved, it should be left in the refrigerator, wrapped in adhering plastic for a maximum of two days.
How it is produced The breeding systems allowed until the period of weaning are pastures and stabling, free and fixed. After the milking phase, effected only by the mother's milk, and the weaning phase, the animals are left free to pasture or are bred in stalls, are fed with food products and slaughtered in recognised centres. The meat which derives are verified and controlled. The Vitellone bianco is thus ready to be put on the market, which takes place only in recognized purchasing points of the consortium. Product report
| Categories | Fresh meat produced from prized animals of the Chianina, Marchigiana and Romagnola races, of an age between 12 to 24 months |
| Description | The properties of the pastures where the Vitellone is bred influence the characteristics of the animal's meat, in terms of muscular mass and fibrous parts and fats, to the point where the meat obtained does not present any particular features on the exposed surfaces |
| Characteristics | The precise identity card of the breeding pastures, and the essential elements which make them, confer the tasty taste characteristic of the meat |
| Production zone | The geographical area of production of the meat of the Vitellone bianco dell'Appennino Centrale is represented by the area in the provinces of Central Italy, along the slopes of the Apennine Hills. The area of production includes the following provinces: Bologna, Ravenna, Forlì, Rimini, Pesaro, Ancona, Macerata, Ascoli Piceno, Teramo, Pescara, Chieti, L'Aquila, Campobasso, Isernia, Benevento, Avellino, Frosinone, Rieti, Viterbo, Terni, Perugia, Grosseto, Siena, Arezzo, Firenze, Prato, Livorno, Pisa |
| Present on market | All the year round |
| Normative references | European regulation CEE 134/98 issued on GUCE L15/98 of 21 June 1998 |
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