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Agnello di Sardegna PGI Link to product report Lamb-breeding is part of an ancient tradition in Sardininia; its culture has been passed on through generations since the 17th century B.C. In fact sheep-farming dates back to the pre-Nauraghic period, but written evidence has also been found in the Roman era. References to the marketing of lambs fill some documents of the 18th century, too. The breeding takes place in very natural environments, characterised by wide spaces highly exposed to sunshine and to the wind, typical of the island of Sardinia, whose climate meets perfectly the typical needs of this species How it is consumed Lamb's meat is delicious when cooked in a casserole, in the oven or in a barbeque style, together with baked potatoes and a glass of red wine. How it is conserved Lamb's meat must be consumed shortly after it has been purchased; it can be preserved in a refrigerator for a few days. How it is produced Agnello di Sardegna Igp is bred in a natural environment and in a natural state, without being forced to fatten up and free from environmental stress and/or hormonal sophistications, and nourished exclusively on the mother's milk and other natural essences typical of the characteristic habitat of the island. Not later than 20 days after its birth, a bandage or an auricular button is placed on the left ear of the lambs. Slaughter occurs 24 hours after the animal is taken to the slaughter-house; skinning then takes place, followed by the excision of the hind and front legs, the exportation of the intestine, while the liver must remain intact inside the carcass, together with the pluck. Product report
| Categories | Fresh meat is distinguished in the following categories: “milk” (up to 7 kg) if from sheep bred in a natural environment and only on the mother's milk; “light” (7-10 kg) or “a cut” (10-13 kg) if nourished on natural fresh or dried products (cereals and forage) from sheep bred in purity or crossbred of the first generation with highly specialised and experimented species |
| Description | Agnello di Sardegna Igp is small in size and its meat can be distinguished from other ones for its lean and white meat, for its strong smell and high nutritive values |
| Characteristics | The meat is very tender and easy to digest, with a very strong taste |
| Production zone | The area it is produced in includes the entire land of the island of Sardinia |
| Present on market | All year round |
| Normative references | European registration with E.c. regulation n. 138/01 issued on the GUCE L 23, 25th January 2001; national recognition with DPR, 13th March 2001, issued on GU n.73, 28th March 2001 |
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