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The GPI "Marchigiana" meat

The origins of the “Marchigiana”  race go back to the 19th century, when the breeders of the Marche region ( from which the word “ Marchigiana” derives) crossed the autochthonous bovine ,  arrived in Italy in the 6th century, with the “Chianino” bull, to obtain a race which has more aptitude for  work and meat production.
The effect of the crossing was an evident change in the bovine: better muscular strengthening, fairer mantle, shorter horns and lighter head.
The “Marchigiana” race took on the current look, after a further crossing with the bovine race from  Romagna region at the beginnings of the 20th century, oriented to lower its stature and to make it suitable for farm work. It is an excellent meat-producer, in terms both of  yield slaughtering and of  quality of the meat (which is light rosy and of fine grain). The “Marchigiana” is now bred in the Central  Italy with peaks of diffusion in Campania  and Sicily regions and abroad (especially in Canada, USA, and Latin America). Thanks to its excellent adaptability, it is a perfect bovine for pasturage in rough lands, thus, it is a means of recovery and economic development of the so called fringe areas.

Teramo Turismo

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