Razza Ovina Pomarancina
Pomarancina Sheep
Twenty years ago only a few hundred head were left, in the comune of Pomarance that gave the breed its name and in the Cecina valley; the sheep are still found around Volterra and towards Siena. It was selected over centuries out of the Appenninica, the stock behind nearly every breed of the Tuscan-Emilian Apennines, with Merino apparently used along the way to improve the fleece. Medium-sized and white, narrow hornless head, small ears held out sideways, long body on sturdy legs.
Designation
- Certification
- Slow Food Presidium
- Category
- Fresh meat and offal
Where it is made
Pomarance and the Cecina valley, Pisa province
How it is made
Kept in flocks of about 50 to make the most of the hill grazing, hardy enough to live out wild or half-wild all year; when grass runs short they are topped up only with hay and grain grown on the same farm. Lambs go at 60 to 90 days and about 15 kilos, the meat dark pink against white fat, roasted or stewed as the local buglione.