Carne podolica della Murgia e del Gargano

Posted on Feb 15 2014 by Redazione

carnepodolicaThe Podolian cattle is an animal with great ability to adapt to many environments even in areas that are particularly poor.
For the organoleptic characteristics of the meat, the Podolica meat has earned the mark of origin “5R”, like the other four genetic types (Chianina, Marche, Romagna and Maremma).
The meat is obtained from subjects free to roam over large area, and it is of higher quality (for flavor, texture, etc..).