Raw, bone-in shoulder and neck of adult sheep, cut for slow cooking in pecora alla callara and pezzata di Capracotta.
Raw, bone-in shoulder and neck of adult sheep, cut for slow cooking in pecora alla callara and pezzata di Capracotta.
Adult sheep shoulder and neck are the cuts chosen for these two regional stews. The shoulder is available bone-in; neck is suited to stews and casseroles. Ask for the two cuts together, rather than a boneless shoulder joint.
Ask the butcher for adult sheep shoulder and neck, trimmed and cut through the bones into 5–6 cm pieces. Weigh the raw meat with its bones: 3 kg for callara or 2 kg for pezzata. These are our recipe quantities, not boneless-meat weights.
Pecora alla callara belongs to Abruzzese cooking, while pezzata is a sheep stew associated with Capracotta in Molise. Our versions use the same cuts in different quantities and follow their own cooking methods.
Callara and pezzata use gentle cooking to reach tender meat. Use the liquid, timings and tenderness checks in the individual recipe; the smaller quantity does not make the two methods interchangeable.
Specify adult sheep and the bone-in shoulder-and-neck mix. Confirm that the pieces will fit your pot. Lamb, a whole shoulder and boneless cubes each change the ingredient specification; use the cut named in the recipe.
Follow the supplier’s storage and use-by instructions. Keep the meat chilled and separate from ready-to-eat food, then follow the chosen recipe’s cooking instructions.
Yes. The 3 kg for callara and 2 kg for pezzata are raw, bone-in weights.
This preparation specifies shoulder and neck together. Ask for both cuts when cooking these stews.
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