Italians have their very own special way of butchering meat, producing very different cuts.
Most meat is sold ready-boned and often cut straight across the grain. Veal is a great favourite and widely available. Pork is also popular, with roast pig being the traditional dish of Umbria.
Suckling pig is roasted with lots of fresh herbs,especially rosemary, until the skin is crisp and brown.
Lamb is often served for special occasions, cooked on a spit or roasted in the oven with wine, garlic and herbs; and the very small cutlets from young Iambs feature widely, especially in Rome.
Offal plays an important role, too, with liver, brains, sweetbreads, tongue, heart, tripe and kidneys always available. Whatever your favourite Italian meat dish is, it's sure to be included in this site.