The prized Chianina breed of cattle can boast ancient origins and is given PGI (Protected Geographical Location) status. The antecedents of the present herds were those large, white cattle that are depicted in Etruscan and Roman art: in processions, scenes of sacrifice or sylvan, pastoral contexts. The Chianina breed has an extremely white coat; some specimens can weigh over 1000 kilos, and the meat is of exceptionally high quality. Together with both the Marchigiana and Romagnola breeds they are designated as" Vitellone Bianco dell'Appennino Centrale" (White Cattle of the Central Appenines) PGI .

The meat production process is regulated by the Consorzio delle Carni Bovine Italiane (Italian beef Consortium) and is known as the “5r” method. The receipt one is give in the butcher’s after purchasing the meat records the history and origin of the animal concerned. Cured meats There is a long tradition of producing cured pork: amongst the products made are excellent hams, lonza (pork loin), capocollo (cured shoulder), soppressata and other types of salami, pork sausages, liver sausages, and sausages made from wild boar meat.