Meat, native breeds
Ultimo aggiornamento: March 15, 2024
Piedmontese cattle breed
The Piedmontese cattle breed is a medium-sized meat breed that demonstrates good adaptability to the climate and mountain pastures. Being such a versatile breed, characterized by a notable development of muscle mass, it has a high slaughter yield and, from its processing, different products can be obtained. Morphologically it has a reduced subcutaneous fat content and tender, lean meat, very tasty. Selected in the past for its triple aptitude (meat, milk, work), it produces quantities of milk more than sufficient for the maintenance needs of the calf, so the additional production is used in the mountains for dairy processing.
Producers
Parco naturale del Gran Bosco di Salbertrand
Azienda Agricola Zolin Maurizio
Salbertrand (TO), frazione San Romano, via Monginevro, 72 - 339 6523307
email: azagrmauriziozolin@libero.it
Poultry breeding
Ornella Bettio's L'FOUR farm, breeding chickens, turkeys and ducks.
Italian breeds of chickens (Ermellinata di Rovigo, Livornese bianca, Livornese collo oro), breeds that produce eggs with white and pink shells (ermelinate di Rovigo), but which also provide chickens for consumption (the males that are born from the broods). Turkeys and ducks. To avoid inbreeding problems, the eggs are exchanged with other breeders.
Borgata Soubras 16 - Oulx (TO) - 338 2992593
email: lfour.aziendagricola@yahoo.it
FB: @soubrasbio