Garganica, or Fulva
Lucchese, Goats represents the typical goat breed of the Ligurian Tuscan and
Emilian Appennines, particularly in the provinces of Lucca (Tuscany) and
Garfagnana. They were derived from cross-breeding of
local animals with goats imported from western Europe, probably at the same
time as the importation of Merino sheep that led to the formation of the
Gentile di Puglia sheep breed.
Garganica medium-height
goats are very elegant showy coats. Commonly they are brown, grey, or tawny colored.
They have long flowing hair, and are found with or without horns. Their heads are rather small and adults have long, coarse black or dark
chestnut hair. The kid skins are prized for their curly, raven-black hair.
They are noted for their toughness
and are well suited to being raised in a wild state in very difficult habitats.
They are reared for milk or meat on extensive grazing-based
breeding. They yield 120 litres of milk in 180 days. The milk
is used to make the traditional regional cheeses of the Gargano, including
canestrato and cacioricotta del Gargano.
Their meat is used to make
muscisca, a traditional food of transhumant pastoralists. Strips of goat's meat
are salted, flavored with garlic, and air- or sun-dried.
They are an endangered breed and in
2013 there were only 773.
About Garganica Goats
