Europska unija podržava kampanje koje promiču poljoprivredne tradicije.

Transcription

1 Europska unija podržava kampanje koje promiču poljoprivredne tradicije

2 Sheep facts Činjenice o ovcama Domestic sheep: There are several hundred domestic sheep races bred all around the world. The exact number is not yet verified and could vary between 200 to about 1229 different sheep races (FAO 2007, State of the world s animal genetic resources for food and agriculture). Most sheep are bred as multipurpose and, the majority intended only for meat and wool production. The total number of sheep in the world over the past 40 years exceeds 1 billion. The peak was reached in 1990: 1,260 million sheep. Sheep are unevenly spread across continents. Asia is the continent with the greatest number of sheep - 1/3 of the total herds in the world. The second number of sheep Africa Oceania and third place is Europe and the Americas. Environment: While sheep have been used for centuries to control unwanted vegetation, grazing as a fee-based service is a relatively new phenomenon. Along with goats, sheep are the best livestock to use to control unwanted vegetation, such as noxious weeds and invasive plants. Sheep are also a direct benefit to the rural environment as they contribute to keep biodiversity and protection of local natural heritage, they also represent an income for the farmers of less favourite areas. Sheep are a precious animal also for grazing: employing the appropriate species of livestock to cripple unwanted plants and enhance desired ones. In many instances, sheep and goats offer several advantages: they are natural and environmentally friendly; they re highly mobile and able to access remote areas (mountains and hilly cultures); and they re often less expensive than herbicide or mechanical help. Furthermore they are sustainable as they are able to graze in dry/poor rural environment giving a potential income to farmers also to the most disadvantaged rural areas. The life expectancy of sheep is similar to large breeds of dogs, about 10 to 12 years. Some breeds, like Merino, are known for being longer-lived. According to the Guinness Book of World Records, the oldest living sheep was 23. She was a Merino. Wool colour: Most modern domesticated sheep grow white wool. This is because white wool is more desirable in the market because it can be dyed in any colour. However, sheep with white wool may have different colour on their heads and legs. Wool is naturally produced in many beautiful colours: black, grey, silver, brown and red. Some sheep have spotted fleeces. Domaće ovce: Postoji nekoliko stotina vrsta ovca koje se uzgajaju diljem svijeta. Točan broj još uvijek nije utvrđen i varira između 200 i 1229 različitih vrsta ovaca (FAO 2007., Stanje životinjskih genetskih resursa u hrani i poljoprivredi). Većina ovaca uzgaja se u više svrha, a većina je namijenjena samo za proizvodnju mesa i vune. Ukupan broj ovaca u svijetu tijekom prošlih 40 godina prelazi 1 milijardu. Vrhunac je dosegnut godine: 1260 milijuna ovaca. Ovce su nejednako raspoređene po kontinentima. Najviše ovaca nalazi se u Aziji 1/3 od svih stada u svijetu. Drugo mjesto po broju ovaca zauzima Afrika i Oceanija, a treće Europa i Sjeverna i Južna Amerika. Okoliš: Iako se ovce stoljećima upotrebljavaju za kontrolu neželjene vegetacije, paša kao usluga koja se naplaćuje relativno je nov fenomen. Uz koze, ovce su najbolja stoka za kontroliranje neželjene vegetacije kao što su štetni korovi i invazivne biljke. Ovce su izravno povoljne za ruralnu okolinu jer doprinose održavanju biološke raznolikosti i zaštiti lokalne prirodne baštine, a ujedno su i izvor prihoda za poljoprivrednike u manje pogodnim područjima. Ovce su dragocjene životinje za pašu: iskorištavanje odgovarajuće vrste stoke za uništavanje neželjenih biljaka i poboljšavanje rasta željenih biljaka. U mnogim slučajevima ovce i koze pružaju nekoliko prednosti: prirodne su i ekološki prihvatljive, vrlo su pokretne i mogu doći do udaljenih područja (planine i brdovite kulture), a često su i jeftinije od herbicida ili mehaničke pomoći. Nadalje, održive su jer mogu pasti u suhom/siromašnom ruralnom okolišu i tako omogućiti potencijalni prihod za poljoprivrednike i ruralna područja u nepovoljnom položaju. Očekivano trajanje života ovce slično je psima velikih pasmina oko 10 do 12 godina. Neke vrste, kao što je merino, poznate su po većoj dugovječnosti. Prema Guinnessovoj knjizi rekorda, najstarija živa ovca imala je 23 godine. Bila je vrste merino. Boja vune: Većina suvremenih domaćih ovaca ima bijelu vunu. Razlog tome je činjenica da je bijela vuna poželjnija na tržištu jer se može obojiti bilo kojom bojom. Međutim, ovce s bijelom vunom mogu imati glavu i noge drugačije boje. Vuna se prirodno proizvodi u mnogim prekrasnim bojama: crnoj, sivoj, srebrnoj, smeđoj i crvenoj. Neke ovce imaju šareno runo. 2 3

3 EU Sheep traditions Tradicija ovaca u Europskoj uniji Sheep and goats are the first animals to be domesticated for agricultural purposes. They were domesticated over 10,000 years ago in Central Asia and Mesopotamia, but these sheep were primarily raised for meat, milk, and skins. Woolly sheep began to be developed around 6000 BC in Iran, and cultures such as the Persians became dependent on sheep s wool for trading. Sheep helped to make the spread of civilization possible. Once men discovered the usefulness and warmth of wool clothing, they could travel opening new frontiers where the climate was colder. At the same time, they were assured a good food supply as long as they kept their sheep. Sheep production was well-established during Biblical times. Sheep husbandry spread quickly in Europe. Excavations show that in about 6000 BC, the Castelnovien people, living near present-day Marseille, were among the first in Europe to keep domestic sheep. During the next thousand years, Greeks, Romans and Persians contributed to improvements in sheep breeds all around Mediterranean Countries. Sheep production is man s oldest organized industry. The Romans took their sheep with them all around the Empire and also to England and established a large wool factory near Winchester in about 50 AD. By 1000 AD, England and Spain were recognized as the twin centres of sheep production in the Western world. The Merino sheep were a rich source of income for Spain. Income from the wool trade helped to finance the voyages of Columbus and the Conquistadors. Sheep were also an important source for food in the New World. These sheep were not the famous Merinos, but the large, coarse-woollen Spanish Churros developed for meat instead of wool. George Washington and Thomas Jefferson were both sheep breeders. Today, sheep breeding is still valued greatly for the wool and meat it produces. A unique natural resource, the sheep converts forage more efficiently than any other ruminant being able to produce milk, meat and wool. It is also a very cost efficient and environmental friendly animal as it forages with poor/dry grass where other animals can t. Sheep breeding is an important resource in terms of keeping the environment, and adding value to the rural economy. Nowadays in Europe sheep breeding is highly developed especially around the Mediterranean Sea, in the Balkan Countries and the British islands. Particular component of intangible culture of several European Countries is folk music that originates in pastoral traditions. Traces of this custom can be observed in popular festivities and it is also associated with the annual calendar cycle. Ovce i koze prve su životinje koju su domesticirane u poljoprivredne svrhe. Domesticirane su prije više od godina u Središnjoj Aziji i Mezopotamiji, ali te su se ovce prvenstveno uzgajale radi mesa, mlijeka i kože. Ovca za vunu počela se razvijati oko g. pr. Kr. u Iranu, a kulture kao što su Perzijanci postale su ovisne o ovčjoj vuni zbog trgovine. Ovce su također pomogle u širenju civilizacije. Nakon što su ljudi otkrili korisnost i toplinu vunene odjeće, mogli su putovati i tako otvoriti nove granice gdje je klima bila hladnija. Istovremeno su imali dobru zalihu hrane dok su god držali svoje ovce. Uzgoj ovaca dobro je uspostavljen tijekom biblijskih vremena. Ovčarstvo se u Europi brzo proširilo. Iskapanja pokazuju da su otprilike g. pr. Kr. ljudi iz kastelnovijenske kulture koji su živjeli kod današnjeg Marseillea bili među prvima u Europi koji su uzgajali domaće ovce. Tijekom sljedećih tisuću godina Grci, Rimljani i Perzijanci doprinijeli su poboljšanju pasmina ovaca diljem mediteranskih zemalja. Uzgoj ovaca najstarija je organizirana industrija. Rimljani su svoje ovce vodili sa sobom po cijelom Carstvu, a doveli su ih i u Englesku te su oko 50. godine osnovali veliku tvornicu vune kod Winchestera. Do godine Engleska i Španjolska postale su dva centra uzgoja ovaca u Zapadnom svijetu. Merino ovce bile su bogat izvor prihoda za Španjolsku. Prihod od trgovine vunom pomogao je u financiranju putovanja Kolumba i konkvistadora. Ovce su bile i važan izvor hrane u Novom svijetu. To nisu bile poznate ovce merino, već velike španjolske ovce oštre vune zvane churra koje su se uzgajale radi mesa, a ne vune. George Washington i Thomas Jefferson bili su uzgajivači ovaca. Danas se uzgoj ovaca i dalje cijeni zbog vune i mesa koje pruža. Kao jedinstven i prirodan resurs ovce pretvaraju krmu učinkovitije nego bilo koji drugi preživač koji može proizvoditi mlijeko, meso i vunu. One su također i isplative i ekološki prihvatljive životinje jer tragaju za slabom/suhom travom gdje druge životinje ne mogu. Uzgoj ovaca važan je resurs s obzirom na očuvanje okoliša i davanja vrijednosti ruralnoj ekonomiji. Danas je uzgoj ovaca u Europi vrlo razvijen, posebno u područjima oko Mediteranskog mora, u balkanskim zemljama i na Britanskim otocima. Posebna sastavnica nematerijalne kulture nekoliko europskih zemalja predstavlja narodna glazba koja potječe iz pastoralne tradicije. Tragovi ovog običaja vidljivi su u popularnim svečanostima, a povezan je i s godišnjim kalendarskim ciklusom. 4 5

4 Transhumance in Europe Sezonsko premještanje životinja u Europi Transhumance is the seasonal movement of people with their livestock between fixed summer and winter pastures. In mountain regions (vertical transhumance) implies movement between higher pastures in summer and lower valleys in winter. Traditional or fixed transhumance occurs or has occurred in particular in Europe and western Asia. It is often of high importance to pastoralist societies, as the dairy products of transhumance flocks and herds (milk, butter, yogurt and cheese) often form much of the diet of such populations. In the Balkans, the Sarakatsani, Aromanian and Yörük peoples traditionally spent summer months in the mountains and returned to lower plains in the winter. When the area was part of the Austro-Hungary and Ottoman empires, borders between Greece, Albania, Bulgaria and FYROM were relatively unobstructed. In summer, some groups went as far north as the Balkan Mountains, and they would spend the winter on warmer plains in the vicinity of the Aegean Sea. The Morlach were a population of Vlach shepherds who lived in the Dinaric Alps (western Balkans in modern use), constantly migrating in search of better pastures for their sheep flocks. But as national states appeared in the area of the former Ottoman Empire, new state borders were developed that divided the summer and winter habitats of many of the pastoral groups. These prevented the easy movement across borders, particularly at times of warfare, which had been frequent. Transhumance tradition was widely widespread across Europe: from Poland to Romania (along the Carpathians) in the British Isles, in the South Italy and Sardinia, in the Iberian Peninsula the Pyrenees and in Scandinavia. Transhumance is a widespread phenomenon all over the world: in Middle East, Caucasus, Central Asia, east and south Africa, Australia, Appalachian region and in South America. Sezonsko premještanje podrazumijeva premještanje ljudi i njihove stoke na određene ljetne i zimske pašnjake. U planinskim predjelima (okomito sezonsko premještanje) podrazumijeva premještanje na više pašnjake ljeti i u niže doline zimi. Tradicionalno ili utvrđeno sezonsko premještanje događa se ili se događalo posebno u Europi i zapadnoj Aziji. Često je vrlo važno za pastirska društva jer mliječni proizvodi stada koja se premještaju (mlijeko, maslac, jogurt i sir) često čine velik dio prehrane tog stanovništva. Na Balkanu su narodi Sarakačani, Arumunji i Juruci tradicionalno ljetne mjesece provodili u planinama i zimi se vraćali u niže nizine. Kada je to područje bilo dio Austro-Ugarske i Osmanskog Carstva, granice između Grčke, Albanije, Bugarske i bivše jugoslavenske Republike Makedonije bile su relativno otvorene. Ljeti su neke skupine išle prema sjeveru i došle čak do Stare planine te su provodile zimu u toplijim nizinama u blizini Egejskog mora. Morlaci su bili stanovništvo vlaških pastira koji su živjeli na Dinaridima (danas zapadni Balkan) i koji su se stalno selili u potrazi za boljim pašnjacima za svoja stada. No s pojavom nacionalnih država na području bivšeg Osmanskog Carstva, razvile su se i nove državne granice koje su podijelile ljetna i zimska staništa mnogih pastirskih skupina. One su sprečavale jednostavno kretanje preko granica, posebno za vrijeme ratova koji su bili česti. Tradicija sezonskog premještanja u Europi je bila raširena: od Poljske do Rumunjske (uz Karpate), na Britanskim otocima, u južnoj Italiji i na Sardiniji, na Pirenejskom poluotoku i Pirinejima te u Skandinaviji. Sezonsko premještanje također je rašireno i u ostatku svijeta: na Bliskom istoku, Kavkazu, u središnjoj Aziji, istočnoj i južnoj Africi, Australiji, području Apalača i u Južnoj Americi. 6 7

5 Bulgarian sheep tradition Bugarska tradicije ovčarstva Sheep is one of the most important traditional agricultural activities of Bulgaria. It is a resource for food production for now and the future and socio-economic stability of large areas of the country in regions where demographic decline is the greatest. Sheep products (meat and cheese) constitute a valuable opportunity in sight of opening new market possibilities for the Bulgarian quality food sector. One of the first example of sheep breeding in Europe was found in Dobrogea - today s north-eastern Bulgaria. Since then, sheep farming is an important and integral part of the history and livelihood of the population in that region. The first written evidence of Bulgarian sheep in this area has been witnessed in Turkish documents from the 15th century significant and comprehensive studies of it have been made for the period from the second half of the 18th to the mid-20th century. Bulgaria has very favourable agro-environmental conditions for the development of this subsector. From the early 20th century to the early 21st century the number of sheep in the country has decreased almost tenfold, from 10 million sheep, to almost 1 million. The viability of this industry is being threatened as such young farmers need to be enticed into the industry in order to perpetuate and continue in the traditions of sheep farming. A particular component of the intangible Bulgarian culture are the pastoral ballads, these songs talk about family and domestic issues and describe the transhumant pastoralism which is the subject of particularly liked Rhodope ballads about kehaya, shepherds. The masterpiece of shepherd s instrumental music is The lost flock, an authentic expression of improvisational freedom of performance and instrumental skills. Main sheep bred in Bulgaria North-East Bulgarian Merino: multi purposes (meat, dairy, wool) The most popular merino breed in the country was created by crossing native sheep with breeds of Merino fleish and Russian Askanian. Askanian Merino: mainly for wool This breed was created in Russia by crossing of Russian merino sheep and using rams from American Rambue breed. At the beginning of the process of population formation purebred ewes from different lines were imported and then later only rams. Blackhead Pleven This is a local sheep breed with higher milk productivity-milk yield. The system of management of this sheep is intensive not only in the plains, where the pasture is limited, but also in the mountainous regions. The basic reason for the sheep being kept indoors are the severe conditions in the winter. Ovčarstvo je jedna od najvažnijih tradicionalnih poljoprivrednih aktivnosti u Bugarskoj. Predstavlja resurs za proizvodnju hrane u sadašnjosti i budućnosti te za socioekonomsku stabilnost velikih područja zemlje u regijama koje bilježe najveći demografski pad. Ovčji proizvodi (meso i sir) dragocjena su prilika za stvaranje novih tržišnih mogućnosti u bugarskom sektoru kvalitetne hrane. Jedan od prvih primjera uzgoja ovaca u Europi pronađen je u Dobrudži današnjoj sjeveroistočnoj Bugarskoj. Otada je ovčarstvo važan i sastavni dio povijesti i sredstava za život stanovništva te regije. Prvi pisani dokaz o bugarskim ovcama u tom području zabilježen je u turskim dokumentima iz 15. stoljeća, a značajna i opsežna istraživanja provedena su za razdoblje od druge polovice 18. stoljeća do sredine 20. stoljeća. Bugarska ima povoljne poljoprivredne i ekološke uvjete za razvoj ovog podsektora. Od početka 20. do početka 21. stoljeća broj ovaca u zemlji smanjio se deset puta i pao s 10 milijuna ovaca na gotovo 1 milijun. Održivost te industrije u opasnosti je pa mlade poljoprivrednike treba privući toj industriji da bi se sačuvala i nastavila tradicija ovčarstva. Posebna su sastavnica bugarske nematerijalne kulture pastirske balade. Te pjesme govore o obitelji i obiteljskim problemima te opisuju pastoralizam sezonskog premještanja koji je tema popularnih balada iz Rodopskih planina o pastirima poznatima pod nazivom kehaya. Izgubljeno stado, remek-djelo pastirske instrumentalne glazbe, predstavlja autentično izražavanje slobode u improvizaciji izvedbe te vještine u sviranju instrumenata. Glavne pasmine ovaca koje se uzgajaju u Bugarskoj sjeveroistočna bugarska merino ovca: za više svrha (meso, mliječni proizvodi, vuna) Najpopularnija merino pasmina u zemlji stvorena je križanjem autohtonih ovaca s pasminama merinofleisch (njemački mesnati merino) i ruskom askanijskom ovcom. askanijska merino ovca: uglavnom se uzgaja radi vune Ova je pasmina nastala u Rusiji križanjem ruske merino ovce i ovnova američke pasmine rambouillet. Na početku procesa stvaranja populacije uvozile su se čistokrvne ovce iz različitih linija, a kasnije samo ovnovi. plevenska crnoglava ovca: Ovo je lokalna pasmina ovaca veće produktivnosti s obzirom na mlijeko daju veći prinos mlijeka. Sustav upravljanja ovim ovcama intenzivan je ne samo u nizinama gdje su pašnjaci ograničeni, već i u planinskim predjelima. Teški zimski uvjeti glavni su razlog iz kojega se ovce uzgajaju u zatvorenom prostoru. 8 9

6 Sheep Milk cheese Sir od ovčjeg mlijeka White Brine Cheese is a traditional high quality dairy product produced in Bulgaria. White brine cheese is produced traditionally from the milk of sheep and goats, which are naturally reared free in mountain regions. This gives the cheese a specific and fine flavour, due to the mountain herbs of the Bulgarian highlands. The milk is pasteurised at degrees Celsius and after that cooled to degrees Celsius. Then acid bio-additives are added, using yogurt, to approximately 0.3%-0.5%. It is slightly crumbly with a fat content of about 30 35%. However, most production today is around 45% of milk fat. The qualities of the white brine cheese are due mostly to the specially selected strain of Lactobacillus bulgaricus starter culture, which gives this delicious high quality product its specific taste. The process of coagulation occurs within 48 hours from milk collection. When coagulation is complete, the white brine cheese is cut into cubes and then transported carefully into moulds, which favour draining and shaping. Next it is placed into barrels or other containers with brine. It is then transported into maturing chambers until maturing is complete. The cheese is kept in refrigeration at a temperature of 2-4 degrees Celsius. The total maturing time of white brine cheese can last up to 2 months. At optimal conditions of storage, white brine cheese can last for more than a year. White brine cheese is most suitable for direct consumption, for use as a garnish on salads, or for high temperature cooking for other delicious dishes. Sheep cheese comprises about 1.3 percent of the world s cheese production. Some of the world s most famous cheeses were originally made from sheep s milk: Roquefort, Feta, Ricotta, Machengo and Pecorino. Sheep s milk is also made into yogurt, butter, and ice cream. Sheep milk is richer compared to the milk from goats and cows for cheese-making. It contains higher amounts of fat, solids, and protein. For this reason, sheep milk gives a much higher cheese yield than the milk from cows or goats. Yogurt and ice cream are also commonly made from sheep milk. Sheep milk can be frozen for up to a year without losing much of its cheese-making qualities. Sheep milk production is seasonal, depending on the breed and guidelines productivity lactating can be from 105 to 150 days. The greatest amount of sheep milk is produced in Asia and Europe. In Europe, production is concentrated in the Mediterranean and Balkan countries, where there is a good tradition in the production and processing of sheep milk. Sheep s milk contains more than 100 different nutrients. Bijeli sir u salamuri tradicionalni je mliječni proizvod visoke kvalitete koji se proizvodi u Bugarskoj. Tradicionalno se proizvodi od mlijeka ovaca ili koza koje se uzgajaju slobodno u planinskim predjelima. To siru daje specifičan i ukusan okus zahvaljujući planinskom bilju bugarskoga gorja. Mlijeko se pasterizira na stupnjeva celzijusa nakon čega se hladi na stupnja. Zatim se dodaju kiseli biološki aditivi uz pomoć jogurta do približno 0,3 % 0,5 %. Sir je blago lomljiv s udjelom masnoće od otprilike %. Međutim, danas se uglavnom proizvodi s otprilike 45 % mliječne masti. Kvaliteta bijelog sira u salamuri najvećim je dijelom rezultat posebno odabranoga soja bakterija Lactobacillus bulgaricus kao početne kulture, što ovom ukusnom proizvodu visoke kvalitete daje njegov specifičan okus. Koagulacija se odvija unutar 48 sati od prikupljanja mlijeka. Kada koagulacija završi, bijeli sir u salamuri reže se u kocke i pažljivo premješta u kalupe uz pomoć kojih je lakše cijediti sir i oblikovati ga. Zatim se stavlja u bačve ili druge spremnike sa salamurom nakon čega se prevozi u komore za sazrijevanje dok se taj proces ne završi. Sir se drži u hladnjacima na temperaturi od 2 4 stupnja celzijusa. Ukupno vrijeme sazrijevanja bijelog sira u salamuri može iznositi i do dva mjeseca. Uz optimalne uvijete skladištenja bijeli sir u salamuri ima vijek trajanja dulji od godinu dana. Bijeli sir u salamuri najprikladniji je za izravnu upotrebu, kao ukras na salatama ili za kuhanje na visokim temperaturama za druga ukusna jela. Ovčji sir predstavlja otprilike 1,3 posto proizvodnje sira u svijetu. Neki od najpoznatijih sireva u svijetu isprva su se radili od ovčjeg mlijeka: rokfor, feta, rikota, manchego i pekorino. Od ovčjeg mlijeka pravi se i jogurt, maslac i sladoled. Ovčje je mlijeko bogatije u usporedbi s kozjim i kravljim mlijekom za proizvodnju sira. Sadrži više masti, krutih tvari i bjelančevina. Zbog toga ovce daju veći prinos sira nego kravlje ili kozje mlijeko. Jogurt i sladoled također se često rade od ovčjeg mlijeka. Ovčje mlijeko može se zamrznuti i do godinu dana bez velikog gubitka kvaliteta za izradu sira. Proizvodnja ovčjeg mlijeka sezonska je aktivnost, a ovisno o pasmini i smjernicama produktivnosti laktacija traje od 105 do 150 dana. Najveća količina ovčjeg mlijeka proizvodi se u Aziji i Europi. U Europi je proizvodnja koncentrirana na Sredozemlju i u balkanskim zemljama gdje postoji dobra tradicija proizvodnje i obrade ovčjeg mlijeka. Ovčje mlijeko sadrži više od 100 različitih hranjivih tvari

7 Sheep meat Ovčje meso Sheep meat: Meat is an important component of our diets, and lamb and mutton supply us with many of the vital vitamins and proteins we need for healthy living. Lamb is the meat (flesh) from a sheep that is less than one year old. Mutton is the meat from a sheep that is over one year of age. The terms yearling mutton are applied to the meat from a sheep that is between one and two years of age. As with other red meats, its protein is nutritionally complete, with all eight essential amino acids in the proper ratios. Lamb is high in B vitamins, zinc, and iron. Mutton has a more intense flavour than lamb, but is preferred to lamb in some cultures. Yearling mutton is the meat from a sheep that is between one and two years of age. It is intermediate in flavour intensity between lamb and mutton. Flavour: There is no flavour difference in the meat from a young intact male and the meat from wethers (castrated male lambs) and ewe lambs. As the ram sexually matures, their hormones may cause a slight taint in the taste of the meat. Selection and domestic culinary preferences are affected for the manifestation of this feature in different breeds. Appearance: Gives general idea of freshness and juiciness; Meat colour - is determined by the content of myoglobin and depends on breed, age, sex and type of farming of animals. Tenderness: Addition of gender, race, age, etc., Leanness is directly dependent on the thickness of the muscle fibres, the content of elastin and collagen, the water content of the maturation process, etc. Smell: Meat of sheep breeds bred in Western Europe has no smell, while in Central Asia and the Arabian Peninsula observed preference for meat sheep with a specific flavour. Age at slaughter: is determined by the national culinary preferences in different countries and some economic considerations. The meat of older animals with darker pink colour than the young, where the colour is pale pink; In some western European countries - England, France, Germany, etc., lambs are kept together with sheep - mothers and implemented for meat at a higher body weight 40/45 kg / approximately 4 months. Ovčje meso: meso je važna sastavnica prehrane, a janjetina i ovčetina daju nam mnoge vitamine i bjelančevine neophodne za zdrav život. Janjetina je meso ovce koja je mlađa od godinu dana. Ovčetina je meso ovce koja starija od jedne godine. Izraz jednogodišnja ovčetina može se upotrebljavati za meso ovce stare od jednu do dvije godine. Kao i kod drugog crvenog mesa, bjelančevina u ovčjem mesu nutricionistički je zaokružena s odgovarajućim omjerom svih osam esencijalnih aminokiselina. Janjetina sadrži mnogo vitamina B, cinka i željeza. Ovčetina ima intenzivniji okus od janjetine, ali je u nekim kulturama više cijenjena. Jednogodišnja ovčetina meso je ovce stare od jednu do dvije godine. Prema intenzitetu okus nalazi se između janjetine i ovčetine. Okus: ne postoji razlika u okusu mesa mladih neuškopljenih mužjaka, uškopljenih ovnova i ženskih ovaca. Spolnim sazrijevanjem ovnova, hormoni mogu uzrokovati male promjene u okusu mesa. Odabir i lokalne kulinarske sklonosti pod utjecajem su pojave ove osobine kod različitih pasmina. Izgled: daje osnovnu predodžbu o svježini i sočnosti; boja mesa određuje je sadržaj mioglobina i ovisi o pasmini, dobi, spolu i vrsti uzgoja životinja. Mekoća: dodatak spola, rase, dobi itd. Krtost je izravno povezana s debljinom mišićnih vlakana, sadržajem elastina i kolagena, sadržajem vode u procesu sazrijevanja itd. Miris: ovčje meso pasmina koje se uzgajaju u zapadnoj Europi nema miris, dok u središnjoj Aziji i na Arapskom poluotoku prevladava sklonost ovčjem mesu specifičnog okusa. Dob pri klanju: određuju je nacionalne kulinarske sklonosti u različitim zemljama i određeni ekonomski čimbenici. Meso starijih životinja tamnije je ružičaste boje, dok je meso mlađih životinja svjetloružičasto. U nekim zemljama zapadne Europe (Engleska, Francuska, Njemačka itd.) janjad se drži zajedno s ovcama, odnosno majkama te se upotrebljava za meso s većom tjelesnom težinom od 40/45 kg pri dobi od otprilike 4 mjeseca

8 Lamb Cuts Janjeći odresci Lamb Cutlet /Janjeći kotleti Leg of Lamb / Janjeći but Lamb Tenderloin / Biftek Lamb Rack (Frenched) / Janjeće meso s rebrima Lamb Neck Chops / Janjeći Odresci s Vrata Lamb Forequarter / Janjeće prednje četvrtine Lamb Shank / Janjeća koljenica Lamb Chops / Janjeći odresci Grill & Barbecue / Gril i roštilj Oven / Pećnica Pan Fry / Prženje u tavi Stir Fry / Brzo prženje Casserole & Simmer/ Složenac i kuhanje na laganoj vatri

9 Lamb Cutlets / Janjeći kotleti Lamb Rack / Janjeće meso s rebrima Lamb cutlets are small and they have a very special tenderness. A thin boneless chop, or one with only the rib bone, this is a cut of meat cut perpendicularly to the spine. Cutlets require a cooking time rather short: just 2 or 3 minutes on each side. Also dipped in delicious, breaded and then fried in butter. Janjeći kotleti su maleni i posebno mekani. Tanki odrezak bez kosti ili samo s jednim rebrom, ovo je komad mesa koji se reže okomito na kralježnicu. Kotleti se trebaju peći kratko: samo dvije ili tri minute sa svake strane. Ukusni su i kada se uvaljaju u krušne mrvice i prže na maslacu. Lamb rack are not separated ribs form a square that will be a particularly tasty roast. Rack of lamb comes from the front/middle section. Rib chops are single or double chops cut from the rack. The rack starts at the lamb saddle and goes through the full eye muscle (a premium cut ideal for quick cooking to maximize its tender, juicy qualities). A rack can be frenched (fat and tissue between the bones is removed), capoffed (the fat cap is removed) or fully denuded (all fat removed). Janjeće meso koje se ne odvaja od rebara čini četverokut koji je iznimno ukusan za pečenje. Janjeći kotleti s rebrima nalaze se na prednjem/srednjem dijelu ovce. Rebarca su jednostruki ili dvostruki odresci koji se režu s mesa s rebrima. Meso s rebrima počinje kod slabina i proteže se duž cijeli najduži leđni mišić (vrhunski odrezak idealan za brzo pečenje kako bi se u potpunosti iskoristila mekoća i sočnost mesa). S mesa se može ukloniti masnoća i tkivo između kosti, može se ukloniti gornje masno tkivo ili se može u potpunosti ukloniti sva masnoća

10 Lamb Forequarter / Janjeće prednje četvrtine Lamb neck Chops / Janjeći odresci s vrata The forequarter is actually quite versatile. Whilst with other animals they require slow cooking, and it still works in this scenario, a staple in the Australian diet and it is very widespread in the British culinary tradition as well. The boneless shoulder(or forequarter), for those who like something slightly more tender, is an excellent cut, which breaks down beautifully when cooked slowly in the oven. It is the lamb neck, it is a flashy piece of meat and it has a lot of flavour. It is a tough cut that needs very long, slow cooking. It yields a surprisingly generous amount once every scrap is tender. It can be bought on the bone, or off the bone as neck fillet. Both need slow cooking, so stew or braise until tender. Prednja četvrtina višestruko je upotrebljiva. Kod drugih životinja zahtijeva polagano pečenje, koje je moguće i kod janjetine. Predstavlja osnovnu namirnicu u australskoj kuhinji, a raširena je i u britanskoj kulinarskoj tradiciji. Janjetina s ramena bez kostiju (ili prednja četvrtina) odličan je odrezak za one koji vole mekanije meso koje se lijepo raspada kada se polagano peče u pećnici. Janjeća vratina mesnati je komad pun okusa. To je tvrd odrezak koji se mora peći dugo i polagano. Daje iznenađujuće mnogo mesa i svaki komadić je mekan. Može se kupiti s kosti ili bez nje kao file. Obje vrste treba pripremati polagano i pirjati ili dinstati dok ne omekša

11 Leg of lamb / Janjeći but Tenderloin / Biftek Taken from the hindquarters, a leg typically weighs 8 to 10 pounds and feeds 6 to 8 people. (Leftovers are delicious in sandwiches and salads.) For an easier-to-carve option, choose a boneless leg. Cutting a leg open from the middle creates a butterflied leg. This yields thin steaks that lie flat and cook faster, which are ideal for grilling. A butterflied leg can also be rolled and stuffed with a mixture of garlic and herbs. Best for: Roasting and grilling. Perhaps the tenderest of all lamb cuts, is perfect for searing or grilling. Lamb tenderloins are petite, so you ll need a lot of them. This cut deserves careful treatment. It s lean and delicate. Keep it simple. Salt, pepper, garlic, branches of rosemary. You might want to rub the meat with oil before putting it in the hot pan. A quick pan sear for a few minutes on each side is all it needs. You could do that on a grill, too. Slice into delicate medallions and then fan out the morsels of lamb on a platter with vegetables of your choice. But se reže s prednje četvrtine i obično teži 3,5 4,5 kg, a dostatan je za 6 do 8 osoba. (Ostaci su ukusni u sendvičima i salatama.) Za lakše rezanje odaberite but bez kosti. Rezanjem buta iz sredine dobiva se but u obliku leptira koji daje tanke i ravne odreske koji se brže pripremaju pa su idealni za gril. But u obliku leptira može se i smotati i napuniti mješavinom češnjaka i začinskog bilja. Najbolje za: pečenje i gril. Najmekaniji od svih janjećih odrezaka savršen je za prženje ili gril. Janjeći su bifteci maleni pa ćete ih trebati mnogo. S njima se treba pažljivo postupati. Krti su i nježni. Držite se osnova i upotrijebite sol, papar, češnjak i grančice ružmarina. Prije nego što meso stavite na vruću tavu, premažite ga uljem. Potrebno ga je pržiti samo par minuta sa svake strane. Tako ga možete pripremati i na grilu. Narežite na malene medaljone i poslužite komadiće janjetine na pladnju s povrćem koje želite

12 Lamb sausage / Janjeća kobasica Lamb Chops /Janjeći odresci Lamb sausage: is a fresh sausage made with lamb, or a mixture of meat stuffed into a lamb-intestine casing. It is heavily spiced with cumin and chilli pepper or other spices, and garlic which gives its characteristic rich taste. This is a gourmet sausage like you ve never tasted! Delicious grass-fed lamb meat with all natural ingredients to create this unforgettable flavour. Lamb chops are sold in different cuts. Loin chops look like little T-bone steaks and have a generous portion of meat. Pricier rib chops, cut from the rack, have a long bone on the side and are prized for their tenderness. Budget-friendly shoulder chops are larger and a bit chewier and fattier than the other versions. Best for: Pan-frying, roasting, broiling, and grilling. Janjeća kobasica: svježa kobasica od janjetine ili miješanog mesa u omotu od janjećih crijeva. Bogato je začinjena kuminom i čili papričicama ili drugim začinima te češnjakom, što joj daje karakterističan i bogat okus. Ovo je gurmanska kobasica kakvu još niste probali! Ukusno meso janjadi hranjene travom sa svim prirodnim sastojcima pruža nezaboravan okus. Prodaju se različito rezani janjeći odresci. Bifteci izgledaju kao maleni odresci u obliku slova T i sadrže mnogo mesa. Skuplji bifteci koji se režu s mesa s rebrima sa strane imaju dugačku kost i cijenjeni su zbog svoje mekoće. Bifteci rezani s ramena jeftiniji su i veći, ali su i žilaviji i masniji. Najbolje za: prženje na tavi, pečenje, pečenje na žaru i gril

13 Recipes Recepti Shopska Salad with white sheep cheese / Šopska salata s bijelim ovčjim sirom Banitsa with white brine cheese / Bugarska pita s bijelim sirom u salamuri Chevermé / Chevermé (janjetina na ražnju / polagano pečeno cijelo janje) Homemade sheep sausage soudzhuk Domaća ovčja kobasica sudžuk 3 big tomatoes / 3 velike rajčice 2 medium-sized cucumbers / 2 krastavca srednje veličine 3 green peppers / 3 zelene paprike 2 red onions / 2 crvena luka 100 g white brine cheese / 100 g bijelog sira u salamuri black olives / crnih maslina ½ bunch of parsley / ½ svežnja peršina 2 teaspoons olive oil / 2 čajne žličice maslinovog ulja Salt and vinegar / Sol i ocat 1. Cut the onion into thin strips or neatly chop it. Remove the seeds of the peppers, cut them in half lengthways and slice them into strips. Peel the cucumbers and dice them together with the tomatoes. 2. Combine all the vegetables in a suitable bowl and salt them. Add the olive oil and the lemon juice. 3. Garnish the salad with the olives, the grated or sliced or cubed white brine cheese and chopped parsley. Cooking tip: A chilli can be added to the salad for extra zing of flavour. 1. Narežite luk na tanke trakice ili ga fino nasjeckajte. Izvadite sjemenke iz paprike, uzdužno ih prerežite na pola i narežite u tanke trakice. Ogulite krastavce i zajedno s rajčicama narežite u kockice. 2. Pomiješajte sve povrće u odgovarajućoj posudi i posolite. Dodajte maslinovo ulje i limunov sok. 3. Ukrasite salatu maslinama, bijelim sirom u sirutki koji možete izmrviti, narezati na kriške ili kockice te isjeckanim peršinom. Savjeti za pripremu: u salatu možete dodati i čili papričicu radi dodatnog okusa. 1 package prepared Filo pastry (400g) / 1 pakiranje lisnatog tijesta (400 g) 1-2 tablespoons of cooking oil / 1-2 žlice ulja za kuhanje 125g butter / 125 g maslaca 3 eggs / 3 jajeta g white brine cheese / g bijelog sira u salamuri 1 cup of yoghurt / 1 šalica jogurta Salt and ground white pepper / Sol i mljeveni bijeli papar 1. Premažite tavu u kojoj ćete peći pitu uljem za kuhanje i dijelom maslaca. 2. Punjenje pripremite u posebnoj posudi tako da pomiješate jogurt, istučena jaja i izmrvljeni sir. 3. Svaki list lisnatog tijesta premažite rastopljenim maslacem, a punjenje stavite na svaki treći list. Izrežite na 6 ili 8 komada. 4. Pecite u pećnici koju ste zagrijali na 180 stupnjeva dok ne poprimi zlatnu boju. 5. Pitu poslužite toplu. 1. Backform, in der die Baniza gebacken werden soll, mit dem Öl und einem Teil der Butter einfetten. 2. Die Füllung in einem anderen Behälter zubereiten. Hierfür Joghurt, geschlagene Eier und zerbröckelten Käse mischen. 3. Jede Platte des Blätterteigs einzeln mit der geschmolzenen Butter einreiben und Füllung auf jede dritte Platte geben. In 6 oder 8 Teile schneiden. 4. In vorgeheiztem Ofen bei 180 Grad backen, bis die Baniza goldbraun ist. 5. Baniza warm servieren. 1 full lamb / 1 cijelo janje 2 lemons / 2 limuna Olive oil / maslinovo ulje Ground black pepper / mljeveni crni papar Sea salt / morska sol Dried oregano, rosemary & parsley / suhi origano, ružmarin i peršin 1. Lay the lamb down on its side and rub the insides and the outsides with the cut sides of two lemons. 2. Brush with olive oil. 3. Season liberally with sea salt, freshly ground black pepper, dried oregano, rosemary and parsley. Cooking tip: Using the tip of a knife, make small incisions every few inches in the skin and insert slices of garlic or herbs to flavour the meat. 1. Janje položite na stranu i unutarnju i vanjsku stranu premažite prerezanim limunima. 2. Premažite maslinovim uljem. 3. Obilno začinite solju, svježe mljevenim crnim paprom, suhim origanom, ružmarinom i peršinom. Savjeti za pripremu: vrhom noža napravite mali rez u koži svakih par centimetara i umetnite režnjeve češnjaka ili začinsko bilje kako biste začinili meso. 1 kg. mutton / 1 kg ovčetine 2/3 teaspoon ground pepper / 2/3 čajne žličice mljevenog papra 10 g. dried savoury seasoning / 10 g sušenih začina za ukus 30g. of salt / 30 g soli 2/3 teaspoon g. ground cumin/ 2/3 čajne žličice mljevenog kumina Dried crushed mint / sušena izmrvljena metvica Soak dried sheep intestines, cut at a length of about 15 cm, for an hour in lukewarm water. The meat is ground, kneaded with the spices, salt and sugar and left to stay overnight in a cool place, while thoroughly kneaded every 6 hours. The intestine is tied on one side and slowly filled up with the mixture; there should be no air remaining inside. If there is air bubble left, pierce slightly with a needle and remove the air. Give the sausage a horseshoe shape, hang in ventilated place at degrees temperature and with 10 cm distance between sausages. In five or six days roll them with a rolling pin and press them with a weight for 6 hours. Repeat this 4 times. Drying process takes about 20 days. Oko sat vremena namačite osušena ovčja crijeva u mlakoj vodi i izrežite ih na komade dugačke otprilike 15 cm. Meso se melje i dodaju se začini, sol i šećer te se smjesa ostavlja da stoji preko noći na hladnom mjestu uz temeljito miješanje svakih 6 sati. Crijevo s jedne strane zavežite i polagano ga punite smjesom; u crijevu ne smije ostati zraka. Ako ostane mjehurić sa zrakom, lagano probušite iglom i ispustite zrak. Kobasicu oblikujte u konjsku potkovu i objesite je u prostoru koji se provjetrava i u kojem je temperatura između 10 i 12 stupnjeva. Između kobasica treba biti 10 cm razmaka. Nakon pet ili šest dana izvaljajte ih kuhinjskim valjkom i na njima ostavite teret oko šest sati. Ponovite četiri puta. Proces sušenja traje oko 20 dana

14 About the association / O udruzi National Association for breeding of synthetic population of the Bulgarian milk sheep Nacionalna udruga za uzgoj sintetičke populacije bugarskih mliječnih ovaca The National Association for breeding of the Synthetic population of Bulgarian milk sheep: NARSPBM was established in 2006, with headquarters in Veliko Tarnovo. At present the association comprises of around 400 farmers from 20 districts all over the country who breed over 65,000 ewes. Aside from farmers, dairies and meat processing plants and two scientific institutes are also represented in the association. Nacionalna udruga za uzgoj sintetičke populacije bugarskih mliječnih ovaca, NARSPBM, osnovana je 2006., a sjedište joj je u Velikom Trnovu. Trenutačno je u udrugu učlanjeno otprilike 400 poljoprivrednika iz 20 oblasti iz cijele zemlje koji uzgajaju preko ovaca. Osim poljoprivrednika u udruzi sudjeluju i tvornice za proizvodnju mliječnih proizvoda i obradu mesa te dva znanstvena instituta. The main objectives of the association are: To represent the common interests of its members before state authorities and institutions. To defend the interest of its members on the development of selection and reproduction of animal husbandry To act on behalf of its associates with the Competent Authority and the International institutions as well as throughout the promotion of the association and its activities; To cooperate in the development of dairy sheep breeding, improve product quality, protection and control of the origin and the authenticity of the sheep breeds; To organize academic and technical activities in order to promote and perpetuate sheep breeding nationally and at European level. Glavni su ciljevi udruge: predstavljati zajedničke interese članova pred državnim vlastima i institucijama, braniti interes članova u razvoju odabira i reprodukcije stočarstva, djelovati u ime suradnika s ovlaštenim organom vlasti i međunarodnim ustanovama te tijekom promicanja udruge i njezinih aktivnosti, surađivati u razvoju mliječnog ovčarstva, unapređenju kvalitete proizvoda, zaštiti i kontroli podrijetla i autentičnosti pasmina ovaca, organizirati akademske i tehničke aktivnosti radi promoviranja i očuvanja ovčarstva na nacionalnoj i europskoj razini

15 National Association for breeding of synthetic population of the Bulgarian milk sheep 25 A Nikola Gabrovski Str Veliko Tarnovo, Bulgaria ( * narspbm@narspbm.eu