Budellino di agnello o capretto crudo is a traditional cured meat from the Marche region of Italy. It can be found in various towns and communes in Marche, including Urbino, Pesaro, and Ancona. This delicacy can be purchased at local butcher shops, specialty food stores, and markets throughout the region.
One popular recipe using Budellino di agnello o capretto crudo is to serve it thinly sliced as an appetizer, accompanied by fresh bread and a drizzle of extra virgin olive oil. Another common way to enjoy this cured meat is to incorporate it into pasta dishes, such as a simple carbonara or a creamy fettuccine alfredo.
Budellino di agnello o capretto crudo has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the local culture. The specifications for this product include using only high-quality lamb or goat meat, a precise curing process, and adherence to Traditional Recipesss and techniques.
Sources:
– www.marche.it
– www.italianfood.net