Parco Nazionale Dolomiti Bellunesi

Products: Autochthonous Breed and Meat


The local gastronomic tradition is linked to the wild or half-wild cattle breeding (but also sheep and goat breeding), the main economic activity until the second post-war period.
Cheese, meat, and salami are the most important products among the "Park tastes". Unfortunately, summer grazing land cheese producers are increasingly fewer; however, with considerable investments, the Park has renovated five malghe, relaunching their cheese production.
There are several mountain honey producers, while old famers - and some young farmers fond of their land - cultivate legumes (like the famous Lamon bean), ancient apple varieties, barley, spelt, walnuts, and Feltre chestnuts.

Further information

Lamon Bean
Lamon Bean
Found 4 results (Sort order: Category > Product)
Cured tongue is the cow's tongue, with an average weight of 1 kilo, which undergoes a particular infusion treatment. When you cut it, it is rosy, with a pleasant fragrance and a delicate taste. It can be easily cut into compact slices, but the meat...
Category: Autochthonous Breed and Meat
After obtaining the lard from the back of the pork, it is divided into regular pieces and then mixed with salt, spices, and aromatic herbs. Afterwards, one piece on the other, it is put into marble pools where a sort of brine forms, helping the meat softening...
Category: Autochthonous Breed and Meat
Traditional product of the Province of Belluno only, it consists in the mixture used to prepare sausages, with spices and aromas. It generally has a flat meatball shape and is fried or grilled.
Category: Autochthonous Breed and Meat
Smoked sheep meat
Category: Autochthonous Breed and Meat
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