Le carni - Lezione 2

Summary

This video script provides a comprehensive overview of meat classification in Italy, covering various animal species including pigs, sheep, goats, horses, and cattle. It explains the different types of animals used for meat production, their classification based on age and breeding, and details about key cuts of meat. Specific attention is given to various culinary traditions, cuts, and preparation methods in regions like Milan, Bari, and Rome. The script also discusses the various meat categories, from high-quality cuts to those used for stews or ground meat, offering insight into Italy's diverse meat consumption practices.

Takeaways

• 😀 Domestic pigs (suini) are mainly raised and slaughtered for meat, with castrated males and non-reproducing females being commonly used.
• 😀 Pig hybrids are bred from crossbreeding various breeds to improve meat characteristics, with Italian breeds like Large White and Nero dei Nebrodi being included.
• 😀 Lamb (agnello) is categorized as 'abbacchio' when young and has a maximum weight of 10 kg, though 14-15 kg lambs are often seen in markets.
• 😀 Goat kids (capretti) are slaughtered for their tender meat at 2 months old, while goats and bucks (becco) are used for reproduction and have lower gastronomic value.
• 😀 Horses and buffaloes are consumed in regions like the center and south of Italy, with their classification based primarily on age, such as foals (puledri) and adults.
• 😀 Beef (bovini) is the most consumed category of meat in Italy, with breeds like Limousine, Chianina, and Piemontese being popular for meat production.
• 😀 Bovines are classified into 'veal' (vitello), 'heifer' (vitellone), 'steer' (manzo), and 'cow' (vacca), with characteristics like meat tenderness and fat color determining their value.
• 😀 Italian bovine breeds include Chianina, Maremmana, and Piemontese, while international breeds include Angus and Limousine.
• 😀 The classification system of bovine meat includes cuts like 'costata' (rib), 'lombata' (loin), and 'filetto' (fillet), which vary in tenderness and commercial value.
• 😀 Beef cuts can have regional names, such as 'geretto' (gamboncello) in Bari, and can be cooked in various ways like roasting, grilling, or stewing, depending on the cut.

Q & A

What are the primary uses of pigs in Italy according to the script?

Pigs are primarily raised and slaughtered for their meat. The animals used for food purposes are typically castrated males and females that have not yet given birth.

How are pigs classified in Italian farming?

Pigs are classified into several categories based on their age and reproductive status, such as piglets (young pigs), boars (males used for reproduction), and sows (females used for breeding).

What is the significance of hybrid pigs in Italian farms?

Hybrid pigs, created by planned crossbreeding between different breeds, are raised to improve protective characteristics. These hybrids are commonly found in Italian farms, alongside traditional breeds like the Large White and native breeds like the Nero dei Nebrodi.

What is the difference between an 'agnello' and an 'abbacchio'?

An 'agnello' refers to a young sheep slaughtered between the third and tenth month of life, while 'abbacchio' specifically refers to a very young lamb, traditionally consumed in Lazio, which is fed only on milk.

What are the key characteristics of a 'capretto' in Italy?

A 'capretto' is a young goat (kid), typically slaughtered before the age of 2 months and weighing between 6 and 12 kg. It is highly valued for its meat.

How are bovines classified in Italy, and what is the difference between a 'vitello' and an 'adult bovine'?

Bovines in Italy are classified into 'vitello' (calf), which refers to young bovines with milk teeth and a weight not exceeding 100 kg, and 'adult bovines,' which are older animals that have lost their milk teeth.

What are the main types of bovine meat cuts in Italy?

The main cuts of bovine meat include the 'costata,' 'lombata,' 'filetto,' 'scamone,' and 'girello,' each of which comes from specific parts of the animal and is classified based on quality and tenderness.

What is the typical method of categorizing bovine cuts for different cooking styles?

Bovine cuts are categorized based on their tenderness and suitability for different cooking methods, such as 'first category' cuts for grilling and roasting (e.g., filetto, costata) and 'second or third category' cuts for slower cooking methods like braising or stewing (e.g., punta di petto, fusello).

What is the difference between a 'girello' and a 'scamone'?

Both 'girello' and 'scamone' are cuts from the hindquarters of the bovine, with 'girello' being a more tender cut suitable for roasting, while 'scamone' is often used for roasting, grilling, or braising, with slightly different textures.

What are some of the traditional Italian terms for different beef cuts, and how do they vary by region?

In Italy, different regions have specific names for beef cuts, such as 'geretto' being called 'gamboncello' in Bari, 'fesa' referred to as 'sfasciatura' or 'rosa' in various regions, and 'lombo' known as 'rosbeef' or 'controfiletto' in Milan and Bari.