The Lamb of Sardinia joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was released on 25 January 2001.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Sardinia.
The lamb of Sardinia must be born, raised and slaughtered in the Region of Sardinia and includes three types: “dairy”, “light” and “cutting”. The Agnello di Sardegna is reared in a completely natural environment, characterized by large areas exposed to strong sunlight, winds and climate of Sardinia, which meets the needs of the typical species. Breeding takes place mainly in the wild; only in winter and during the night the lambs may be hospitalized in suitable facilities with appropriate conditions as regards the exchange of air, lighting, flooring, health interventions and controls. The lamb should not be subject to forced feeding, environmental stress and / or hormonal alterations must be fed exclusively with breast milk and the integration pascolativa natural foods and wild plants peculiar habitat characteristic of the island of Sardinia.
The lamb of Sardinia must also respond to visual characteristics: the meat should be white, fine in texture, firm but soft to cooking and lightly marbled with fat with muscle mass is not too important and the right balance between the skeleton and muscles meet the traditional organoleptic . The organoleptic examination must highlight features such as tenderness, succulence, a delicate aroma and the presence of particular odors typical of a young and fresh meat.


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