The Abbacchio Romano joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on June 16, 2009.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Lazio.
The name “Abbacchio Romano” is reserved exclusively for lambs, male or female, born and bred in the wild and semi-wild, Sarda, Comisana, Sopravissana, Massese, Merinizzata Italian and their crosses. The meat dell’Abbacchio Romano, put on the market according to different cuts (whole, half carcass, shoulder and leg, ribs, head and pluck), has a light pink with white fat cover, fine texture, firm consistency, lightly marbled with fat , delicate taste with smells of a young and fresh meat. Distinctive feature dell’Abbacchio Romano is given by the limited presence of fat that is covering infiltrated. The production area dell’Abbacchio Romano includes the entire territory of the Lazio region that due to the nature of the relief (limestone and volcanic mountains, hills, alluvial plains), with an average annual temperature of between 13 -16 ° C, allows best possible conditions for the breeding of sheep, without causing any stress to the animals. Natural factors allow the sheep “mothers” of using natural lawns and meadows-grazing, so as to give special qualities to milk for lambs and, consequently, to the meat, resulting in an exceptionally favorable synergy in addition to the quality even for the homogeneity of its characters.
“Lamb” is the term Roman indicating the young lamb, suckling, slaughtered for the sale, which preserves the history of Roman cuisine and Lazio, a fundamental role. It ‘a name, this, only Lazio.
The lamb, lamb Romano, is fed with breast milk, however, is expected to be integrated pascolativa with natural foods and wild plants. The sheep “mothers” benefit from natural pastures, meadows and grassland typical of the Lazio Region, even if it can be allowed to integration with dry forages and concentrates, excluding the use of synthetic chemicals and genetically modified organisms. The pasture can be natural and casual, but sometimes the pastor cultivated grasslands that does graze in rotation due to the discontinuity of vegetative natural pastures that does not allow a constant availability of forage. Lambs and sheep “mothers” must not be subjected to forced feeding, environmental stress and / or hormonal alterations designed to increase production. In summer you practice the traditional pastures. This practice allows the animal to escape the summer heat, and the sheep “mothers” to feed on fresh forage. Under these conditions, the sheep “mothers” not subject to any environmental stress and nutrition, positive influence, with their milk, meat quality dell’Abbacchio Romano. The lambs are slaughtered at an age ranging between 28-40 days, with a dead weight of up to 8 kg.


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