Agnello di Sardegna PGI

Production Area

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The Agnello di Sardegna PGI refers to fresh meat obtained from lambs belonging to Sardinian breeds, using free-range and semi-intensive systems. Agnello di Sardegna PGI da Latte (suckling lambs) weigh between 4,5 and 8,5 kg and are fed on the mother’s milk. The other two categories, Agnello di Sardegna Leggero – baby lamb between 8,5 and 10 kg – and da Taglio - spring lamb between 10 and 13 kg – derive from the crossbreeding of Sardinian ewes with Ile-de-France and Berrichon-du-chere rams or other highly specialized meat breeds.

Production Method

The lambs live with their mothers and are therefore reared with free-range and semi-intensive systems. Only in winter can they be sheltered in special covered structures. The Agnello di Sardegna PGI suckling lambs feed on milk from their mothers, while for the baby and spring lambs the milk is integrated with fodder and fresh or dried cereals. Heads suitable for producing the PGI are tagged by the breeders with a green mark on the ear, so that the animals are can always be distinguished from those that are not part of the PGI certification system. The slaughtering of the PGI animals takes place separately and, after the carcass has been checked to ensure that it meets the standards of the product specification, a label with the Consortium and PGI marks, category, cut and abattoir is attached.

Appearance and Flavour

Agnello di Sardegna PGI has a pale pink colour and a firm consistency. The fat is white, firm and particularly concentrated on the exterior surface and around the kidneys. The meat, which is characterised by its intense flavour and smell, is tender, succulent and easily digestible.

Production Area

The production area of Agnello di Sardegna PGI is within the entire territory of the Sardinia region.

History

Agnello di Sardegna PGI is fruit of a millenary culture and ancient tradition; that of shepherding, which has forever been closely linked to the history and economy of the island. The first evidence dates back to even before the Nuragic period (3000 B.C.). Even Vergil, in the Georgics, cites the common practice of Sardinian shepherds and Libyans to use wild pasture-grazing and free range methods throughout the year. The trading of suckling lambs in Sardinia has a long history: already in the early XX century they were being transported to the ports by train, in wicker baskets, destined for the markets of the Italian peninsula.

Gastronomy

Agnello di Sardegna PGI can be kept in the fridge for several days: the high Vitamin E content, a natural antioxidant, protects the meat’s nutritional, functional and sensory characteristics. The white meat, very tender and lean, is easily digestible and rich in “first class” proteins. It can be roasted or stewed with seasonal vegetables, as well being used in sauces and minestrone soups. It should be paired with medium-structured red wines

Marketing

The product is marketed as Agnello di Sardegna PGI in the following typologies: da Latte, Leggero and da Taglio. It is sold whole or portioned. The cuts are as follows: for da Latte – half-carcass, fore and hind quarter, short-forequarters, head and pluck (heart, lungs and liver); for Leggero and da Taglio – whole, half-carcass, fore and hind quarter, short-forequarters, head, pluck (heart, lungs and liver), whole leg, fore rib and thin rib, loin, rump, casco (shoulder, lower rib, fore-high rib, neck), farfalla (shoulders together with the neck), cosciotto (leg, thigh, sacroiliac part and hind loin), cosciotto accorciato (sacroiliac hind part and hind loins), sella (sacroiliac part with or without the final lumbar vertebra), tenderloin, rack of lamb (either the upper dorsal part including the first and the second ribs or the front part including the first five dorsal vertebra), whole shoulder, neck upper ribs. The weight varies according to the typology: 4,5 to 8,5 kg for da Latte; from 8,5 to 10 kg for Leggero; from 10 to 13 kg for da Taglio.

Distinctive Features

Agnello di Sardegna PGI is distinguished by its strong flavour, which is determined by the natural environment in which it is reared, characterized by large open spaces exposed to the sun and winds that are typical of the Sardinian climate.

REFERENCE BODY

INSPECTION BODY

BICCAI CARNI SRL

VICO ZEDDA.9
SINDIA (NU)
Tel: 0785/41287-479142
Email:

CAO- COOPERATIVA ALLEVATORI OVINI

Loc."perda lada" Fenosu 0783-301831
Oristano (or)
Email:

CARNI SARDEGNA SRL

ZONA PIP
MARRUBIU (OR)
Tel: 0783/856003
Email:

CENTRO CARNI SRL

ZONA IND.TOSSILO
MACOMER (NU)
Tel: 0785/70955 -72888
Email:

CIAS SRL DI PIU ANTONIO

Loc. Sa Mura su Cuccuru
SINDIA (NU)
Tel: 0785/41619
Email:

CO.AL.BE DEI F.LLI CONTU & C Snc

LOC.TERRE FORRU S.S.554 Km 9
SELARGIUS (CA)
Tel: 70846112-842762
Email:

COMAC

MATTATOIO COMUNALE
TEMPIO PAUSANIA (OT)
Email:

CONSORZIO ALLEVAMENTI RAZIONALI

VIA VILLACIDRO SN
SAN GAVINO MONREALE (VS)
Tel: 070/9375757
Email:

COOP.AGR.27 FEBBRAIO

C.SO REPUBBLICA N.71
SAMASSI (VS)
Tel: 0709130033
Email:

COSSU CARNI s.a.s.

S.S.131 Bis Loc. Sa Tanchitta
THIESI (SS)
Tel: 079/886425-3806820010
Email:

FENIC CAR.SRL

VIALE GHITTI 88
OTTANA (NU)
Tel: 0784/721050-7144510
Email:

GODDI CARNI SRL

ZONA IND.LE SOLOGO
LULA (NU)
Tel: 0784/412001
Email:

GRUNIC CARNI SRL

VIA SAN PIETRO, 42
SEDILO (OR)
Tel: 338/4948703
Email:

I.M.A CARNI s.r.l.

LOCALITA IS CARROPUS
SETTIMO SAN PIETRO (CA)
Tel: 070/782544-781845-781764
Email:

IMOS CARNI SRL

REG. SU TROGLIU -CHEREMULE
THIESI (SS)
Tel: 079/889033
Email:

INGROSSO CARNI DI GRANELLA MARIO & C.SAS

VIA GIOVANNI PASCOLI 19/B
SILIQUA (CA)
Tel: 0781/73215/73876-393/9273683
Email:

INGROSSO CARNI e MACELLERIA MANCA ROBERTO

VIA ROMA
NULE (SS)
Tel: 347/1859356-347/2213712-
Email:

LA GENUINA S.r.l.

LOCALITA' STAZIONE
PLOAGHE (SS)
Tel: 079/449651
Email:

LUGUDORO CARNI SNC di ADDIS PIETRO

LOCALITA' MOLINOS
BUDDUSO' (OT)
Tel: 079/714379-715410
Email:

MACELLAZIONE E TRASFORMAZIONE INNOVATIVE SRL

LOC.SA COVECADA-VIA ROMA,4
TULA (SS)
Tel: O79719004
Email:

MILIA SRL DI MILIA SALVATORE

VIA UMBERTO I
BORTIGALI (NU)
Tel: 0785/80469
Email:

RICCIU CARNI SRL

MATTATOIO COMUNALE
BITTI (NU)
Tel: 337816200-0784/827016
Email:

SARCIDANO CARNI SRL

Z.I. LOCALITA TACCU'
NURRI (CA)
Tel: 0782/842001-842016
Email:

SBA

LOC. MARRERI
ORUNE (NU)
Email:

VILLCARNI

ZIR VILLACIDRO
VILLACIDRO (VS)
Email:

Year

Production (kg or lt)

Turnover (mln €)

Export (mln €)

2016 4,093,841 27 3.5
2015 3,610,982 24 5.1
2014 3,287,454 23 4.7
2013 3,036,570 20 4.4
2012 2,080,518 14 2.9
2011 739,788 4.8
2010 417,870 2.6
2009 245,232 1.5
2008 900,000 5.7
2007 725,742 4.6
2006 624,060 4.0