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.


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

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

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Product of Italy

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Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

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Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy


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Product of Italy

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Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

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DOP Parma Italy
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Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

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The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy