Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
Meat from the Laticauda sheep, named for its large fat-storing tail, valued for lean, lower-cholesterol meat with less typical ovine odour.
Origin place card
The official sheet places the breed especially in the provinces of Benevento, Avellino and Caserta.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
A sheep page with mythic physicality: lata cauda, the great tail, fat stored away from the meat, Bourbon-era crossbreeding, near extinction and recovery.
Recreate-it pathway
Develop recipes only after interviewing farms/butchers and finding specific local preparations.
Fieldwork questions
Which farms now keep Laticauda? Which cheeses and meat dishes should be crosslinked? Are there feast lamb/mutton contexts?
Photo brief
Laticauda sheep with tail visible, upland farms, shepherds, linked cheese/meat dishes and landscape.