The White beef cattle from the Central Apennines PGI
is the fresh meat obtained from cows and bullocks of the Chianina, Marchigiana and Romagnola pure breeds defined also “White breeds from Central Italy” of between 12 and 24 months old.
The meat of the White beef cattle from the Central Apennines PGI is succulent and nourishing; it is fine-grained and has a vivid red colour. It is firm and elastic at the same time, with small flecks of white fat. he product is marketed as Vitellone Bianco dell’Appennino Centrale PGI in the following typologies: Marchigiana, Chianina or Romagnola. It is sold fresh in 18 different cuts: hind brawn, hind shankle, round of beef, lower rump, noce (inner part of the hindquarters), rump, flank, sirloin steak, chop, paunch, breast, lower shoulder, reale (dorsal ribs muscle), neck, anterior muscle, shoulder round of beef, shoulder pulp, clod.
Distinctive features :White beef cattle from the Central Apennines PGI does not darken in colour when exposed to air, and has a high iron content due to the combination of genetic heritage, rearing method and climatic environment.
The Marchigiana, is the result of crossbreeding between the Romagnola and Chianina breeds, carried out in the 19th
century by local farmers; this breed spread mainly throughout the southern central and Campania regions.Consorzio di tutela vitellone bianco dell'appennino centrale
Via delle fascine, 4 - 06132 San Martino in Campo PG, Italia
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