Characteristics of cured lard of Cinta Senese pig fed acorn and chestnut
Cured lard is a typical Tuscan dry-cured product, generally obtained from pigs of improved breeds intensively reared. The employment of extensive system in pig rearing could represent a concrete possibility to increase the added value of lard, as well as of the other cured products. Moreover, the ge...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2010-01-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/801 |
| Summary: | Cured lard is a typical Tuscan dry-cured product, generally obtained from pigs of improved breeds intensively reared. The employment of extensive system in pig rearing could represent a concrete possibility to increase the added value of lard, as well as of the other cured products. Moreover, the general belief of a greater quality of products derived from unimproved pigs, particularly when reared outdoors, has been experimentally supported particularly in Iberian (Carrapiso et al., 2003; Cava et al., 2000) and Corsican pig (Coutron-Gambotti et al., 1998). |
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| ISSN: | 1594-4077 1828-051X |