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This is a list of some of the pig breeds considered in Italy to be wholly or partly of Italian origin. Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively Italian. [1]: 69–70 [2] [3]
The Large White Italiana is the Italian strain of the British Large White or Yorkshire breed of pig.It is the most numerous pig breed in Italy. [1] It is one of the seven pig breeds of foreign origin recognised by the Ministero delle Politiche Agricole Alimentari e Forestali, the Italian ministry of agriculture and forestry, and one of the four for which a genealogical herdbook is kept by the ...
The Italian Landrace (Italian: Landrace Italiana) is an Italian breed of domestic pig. It derives from the Danish Landrace breed developed in Denmark at the end of the nineteenth century. [2] Stock was imported into Italy after the Second World War. The breed has been selected principally for suitability for the production of prosciutto crudo.
Pages in category "Pig breeds originating in Italy" The following 11 pages are in this category, out of 11 total. ... Italian Landrace; L. Large White Italiana; M ...
Ambrogio Lorenzetti, Effetti del buon governo in campagna, 1338–39, in the Palazzo Pubblico, Siena; detail, showing among other things a Cinta Senese pig. The Cinta Senese (Italian pronunciation: [ˈtʃinta seˈneːze;-eːse]) is a breed of domestic pig from the province of Siena, in Tuscany, central Italy. [2]
Duroc boars are bred with Large White Italiana or Italian Landrace sows, or more frequently with hybrid sows from those two breeds. The pigs are usually farmed intensively and are slaughtered at a weight of 160–170 kg; the meat is almost all used to make preserved meat products such as Parma ham and prosciutto di San Daniele. Pure-bred Duroc ...
The Nero Siciliano is a breed of domestic pig from the Mediterranean island of Sicily, in southern Italy. It is raised mainly in the province of Messina , particularly in the Monti Nebrodi . [ 2 ] For this reason it is often known as the Nero dei Nebrodi ; it may also be called Nero delle Madonie or Nero dell'Etna , [ 3 ] for its association ...
It is widely available wherever significant Italian communities occur, due to commercially produced varieties. The slow-roasted Piedmontese version is called coppa cotta. Capocollo is esteemed for its delicate flavour and tender, fatty texture, and is often more expensive than most other salumi. In many countries, it is sold as a gourmet food item.