Fresh cow, sheep, goat and pork meat
Product included in the national list of traditional agri-food products (PAT)
PAT type: Fresh meat (and offal) and their preparation
Production area: Hilly and mountainous areas of Sicily
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Hilly and mountainous areas of Sicily.
Brief description of the product: Fresh meat of the aforementioned species (the species of greatest interest in the Sicilian zootechnical tradition); the breeding and feeding conditions give the product:
- More marked meat color as they are grazing animals and in constant physical activity, and therefore with rich muscle spraying;
- Compactness and flavor of the same meat for the reasons of the previous point;
- Distinct aroma and flavor due to the constant presence in the diet of a rich assortment of forage essences.
Description of the processing and maturing methods: The rearing phase is characterized by a semi-wild system that favors the stay in the open air and the use of direct grazing of forage essences or the procurement of berries, tubers, acorns etc.
Recourse to housing, while possible, is limited in time and in particular phases of the animal's life, for example during the most difficult meteorological periods or during the last fattening and finishing phase.
The weaning of young animals is continued until they have reached their full capacity to feed on fodder (approximately 6 months for calves, 1,5 - 2 months for lambs and kids, 2,5 months for piglets); the redi also assume directly from the mother.
The nutrition of the adults consists mainly of forages and grains produced by the company, with a possible limited use of concentrated feed. The slaughter of the animals takes place in one of the numerous district slaughterhouses, which thanks to the widespread distribution on the territory, are always easily reachable, therefore with reduced transport and waiting times of the animals and consequently with positive effects on the conditions of animal welfare and quality. of meats.
Slaughtering, storage and processing of the meat take place in compliance with current legislation.
Specific materials and equipment used for preparation and conditioning: For the preparation of the meat, knives of different sizes, cutting boards and cleavers suitable for coming into contact with food are used.
The conservation takes place in suitable cold rooms able to preserve the product.
Description of the processing, storage and maturing rooms: For the processing of meat, rooms adjacent to the points of sale are generally used, or in the same point of sale in order to show the cutting operations to the customer.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Numerous documents speak of the farming systems widespread in various Sicilian areas, of the use and value of meat. Between these:
- Corriere della Sera of 1909, on traditions in Troina: the “tinkling of cowbells …… ..and the backs of cows ………” is mentioned;
- Historical collection concerning the town of Cesarò from 1921: it is mentioned that “……. the goodness and the extension of natural pastures and woods allow pastoralism to be carried out on a large scale in the territory ……”;
- Barons and people in Grain Sicily by Orazio Concilia, Palermo 1983: in the chapter "Aspects of agriculture in the fifteenth century", it is mentioned: "the interior of the island ... .. appears abandoned to pastoralism, in the hands of large breeders of the ....";
- Economy and customs in Cerami (and neighboring areas), by Luigi Anello, Treviso 1997: numerous quotes collected from historical texts and relating to the breeding and use of farm animals;
- Economy and history Sicily-Calabria XV-XIX century, by Lucia Correnti, Cosenza 1976: we speak of the rights-duties of grantors and concessionaires of land, pastures and herds in that
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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