Description
The Agnello di Sardegna PGI derives from suckling lambs belonging to Sardinian breeds, reared with 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 typologies, Agnello di Sardegna Leggero (between 8.5 and 10 kg) Da Taglio (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 Area
The production area of Agnello di Sardegna PGI is within the entire territory of the Sardinia region.
Production Method
The lambs live with their mothers and are therefore reared with free-range and semi-intensive systems. They can only be sheltered in special covered structures in winter. The Agnello di Sardegna PGI suckling lambs feed on milk from their mothers, while those of the Leggero and Da Taglio typologies feed both on their mother’s milk and 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 can always be distinguished from those that are not part of the PGI certification system. The PGI animals are slaughtered separately and after the carcass has been checked to ensure that it meets the standards of the product specification, a label bearing 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.
History
Agnello di Sardegna PGI is the product of a millenary culture and an ancient tradition, that of shepherding, which has always been closely linked to the island’s history and economy. The first evidence dates back to the Pre-Nuragic period (3000 BC). In The Georgics, Vergil cites the common practice of Sardinian shepherds and Libyans using 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 20th century they were being transported to the ports by train, in wicker baskets, destined for the markets on the Italian peninsula.
Gastronomy
Agnello di Sardegna PGI can be kept in the refrigerator for several days: the high Vitamin E content, a natural antioxidant, protects the meat’s nutritional, functional and sensory characteristics. The white meat, which is very tender and lean, is easily digestible and rich in “first class” proteins. It can be roasted or stewed with seasonal vegetables, as well as 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 available for the Da Latte typology are as follows: half-carcass, fore quarter, hind quarter, torso, head, offal. The available cuts for the Leggero and Da Taglio typologies are: whole, half-carcass, fore quarter, hind quarter, torso, head, offal, foresaddle, rack, saddle, forequarter, butterfly chop, shank, half shank, hindsaddle, fillet, untrimmed rack, Frenched rack, shoulder, leg, neck, ribs, mixed trays. The weight varies according to the typology: 4.5 to 8.5 kg for Da Latte; 8.5 to 10 kg for Leggero; 10 to 13 kg for Da Taglio.
Distinctive Features
Agnello di Sardegna PGI is distinguished by its decisive flavour, determined by the natural environment in which the animals are reared, characterized by large open spaces exposed to the typical sun and winds of the Sardinian climate.
