Castrato di Romagna, castrè, castròn

Romagna (RA-RN-FC-BO)

Photo Comune di Bagnara di Romagna

Territory concerned to the production

Currently, the typical production area is the historic Romagna and then from the provinces of Ravenna, Forli-Cesena and part of that until the City of Bologna Castel San Pietro lies, especially in hilly areas, although there is evidence in the past some spread in Emilia.

Description of product

Fresh meat obtained from male sheep undergone the process of castration and weights and age appropriate.

Description of methods of processing, preservation and seasoning

The mutton is traditionally produced on the basis of race males specialized meat or derived from crosses aimed at meat production, although it can be used today in various beef breeds in the territory of Romagna, is traditionally produced large amounts of subjects belonging to the breeds or strains Bergamo, Biella, Apennines and other similar populations, which originate in the Alps or the Apennines of our landed in the origin of castrated through transhumance. The mutton is produced by placing the lamb in the castration of young age compression, today’s age this is quite early in the month of life, once you even more castrated at age approximately 3-4 months. Mutton to be defined that must have more weight and age of the classic lamb, age is indeed equal to 5 months, weighing 40 kg, but in order to ensure sufficient flavor and taste to the meat requires a further period of breeding up to 6-9 months, weighing 60-80 kg, to reach even a year old subjects.

Features are also breeding systems and food, in fact a time, but still, the castrati can be raised on pasture with the sheep grazing and fodder were and are then added to cereals and grains, you always get a correct degree of maturation of the meat and fat, that lamb, but even clearer and brighter than that of adults. In addition to livestock grazing mutton is reared in stable or fold in the last period before slaughter. After slaughter need a chilling period of meat in the refrigerator for at least 5-8 days.

Description of local processing, storage and ripening

The local meat cutting and processing standards are those of the local butchers, which must be added the local slaughterhouses for the slaughter and chilling of meat in the refrigerator. The premises are licensed under the hygiene rules and not require any derogation.

History found

The castrato probably born with transhumance shepherds who stopped to rest a few days in the hills of Romagna and the plan offered to stay late as a reward for the hospitality, some of their lambs were fattened and slaughtered by farmers during the summer often coincide with the ripening of tomatoes. Even the shepherds used castration to extend the period of sale of their lambs otherwise too concentrated, demonstrating that even with a strong bond with Romagna mutton was once widespread in other areas is a price list Modena in 1709, reported its this category with the lambs and kids.

References

Science in the Kitchen and the Art of Eating Well by Pellegrino Artusi

Treaty of Medicine of the masters of Salerno school

Pigs in the Middle Ages and Porcari, Clueb, 1981

Palmieri Meat, 1709

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