The product that comes from the high pastures has a very high quality level because it reproduces the flavors of the past. The pasture of beef cattle has found a new impulse because it guarantees the production of meat of exceptional value, the quality of whichwhose quality has been rediscovered and enhanced by the local restaurant which has been able to prepare tasty dishes.
The ship "Brogna"
An autochthonous breed of triple aptitude (meat, milk and wool), the Brogna sheep easily adapts to the environment of the Lessinia plateau and is very resistant.
Its presence in Lessinia is probably attributable to the Cimbrian settlement.
The Brogna sheep, due to its characteristics, is particularly suitable for organic breeding. The animal, in fact, bases its diet on the hay in the winter season, and on the pasture in summer, while the young are suckled by the mother. This makes it valuable for the control of forest vegetation and a natural and ecological tool for maintaining the cleanliness of meadows and slopes. Moreover, being of strong and robust body, it is rather resistant to diseases and does not require, therefore, frequent and particularly invasive sanitary interventions, well adapting to the discipline of organic zootechnics.
Since 2012, the Association for the Protection of the Brogna Sheep brings together breeders, technicians in the sector, restaurateurs and processors, with the aim of avoiding the extinction of an autochthonous breed, heritage of cultural biodiversity of Lessinia.
This attention led in December 2020 to the recognition of the Brogna Sheep as a Slow Food Presidium.
The cattle raised in Lessinia belong to the Limousine and Charolaise breeds, as well as to the Frisian dairy breeds.
Maturation takes place in cold storage rooms, where the meat remains for a couple of weeks before being prepared and sold directly to consumers.
Organic certification of meat guarantees animal welfare, food safety and meat quality.