Meat
Mediterranean
A tier
Mediterranean water buffalo—especially Italian Mediterranea Italiana lines—underpin mozzarella di bufala dairying in Campania and neighbouring regions. Dark, relatively compact animals are managed for milk; meat from young males and culls enters salumi and fresh-meat channels. Italian buffalo meat (carne di bufalo) is lean, finely textured, and marketed as a healthier red meat for steaks, carpaccio-style dishes when young, and cured products. Flavour is clean and slightly sweet, less fatty than beef of similar age.
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History
Water buffalo established in southern Italy for draft and later dairy use.
Selection for mozzarella dairying fixed modern Mediterranean Italian type.
PDO mozzarella rules reinforced pure Mediterranean buffalo dairy herds.
Branded buffalo meat lines expanded from dairy by-product to deliberate product.