Compared to the pig, sheep were not raised primarily for meat. Most of them were killed in the third or fourth year of life, confirming the fact that they were more useful as live animals. Next, in examining the data from the altarpiece of Santa Giulia in Brescia you can see that raising sheep between the ninth and tenth centuries, was not uniform and widespread as that of the pigs, but in the centuries to come Europe found that Of all domestic animals, the sheep was the most productive. It provided milk, meat and wool, used as packaging clothing, in a historical period in which each tried to take over its basic needs. They were not to be neglected, also the skin that could be sold to producers of parchment, which they found themselves suddenly in the middle of a very active trade of materials for manuscripts, and tallow that was used to make candles.
On the breeding of sheep there are elements within indicative of short stories, focuses on the bag already butchered meat and its use gourmet. In the aforementioned story CLX Germans are for sale on the market a considerable amount of Florentine geldings:
"Who one day of Holy Saturday, when the butcher had supplied more meat, and 'citizens in crowd to buy, having come to a dinner table very well stocked with geldings ,[...]"
Considering the hectic business of this type of meat especially in the period prior to Easter, we should say that this food was made up of real investment: less irritable cow, and more agile in steep pastures, the sheep graze in more depth and is, among ' Another, more fruitful, and these aspects were not lost on a small scale investors who evaluated the possibility of breeding sheep and found them beneficial. There were many citizens, but also i contadini, che adoperarono i loro guadagni o i loro risparmi per acquistare importanti quantità di animali: alcune volte l’allevatore riceveva un gregge che doveva restituire al suo finanziatore in due o tre anni, tenendo per sé la metà degli agnelli nati nel frattempo, altre il padrone indebitato cedeva la proprietà con contratti di vario tipo, pascolo, soccida, allevamento ecc. Il pastore, o l’antico proprietario, assicurava il mantenimento delle bestie e divideva con l’altra parte le spese e i profitti, che non dovevano essere affatto scarsi se nel Trecento a Firenze si consumavano circa 60 mila ovini tra montoni e pecore [...]
On the breeding of sheep there are elements within indicative of short stories, focuses on the bag already butchered meat and its use gourmet. In the aforementioned story CLX Germans are for sale on the market a considerable amount of Florentine geldings:
"Who one day of Holy Saturday, when the butcher had supplied more meat, and 'citizens in crowd to buy, having come to a dinner table very well stocked with geldings ,[...]"
Considering the hectic business of this type of meat especially in the period prior to Easter, we should say that this food was made up of real investment: less irritable cow, and more agile in steep pastures, the sheep graze in more depth and is, among ' Another, more fruitful, and these aspects were not lost on a small scale investors who evaluated the possibility of breeding sheep and found them beneficial. There were many citizens, but also i contadini, che adoperarono i loro guadagni o i loro risparmi per acquistare importanti quantità di animali: alcune volte l’allevatore riceveva un gregge che doveva restituire al suo finanziatore in due o tre anni, tenendo per sé la metà degli agnelli nati nel frattempo, altre il padrone indebitato cedeva la proprietà con contratti di vario tipo, pascolo, soccida, allevamento ecc. Il pastore, o l’antico proprietario, assicurava il mantenimento delle bestie e divideva con l’altra parte le spese e i profitti, che non dovevano essere affatto scarsi se nel Trecento a Firenze si consumavano circa 60 mila ovini tra montoni e pecore [...]
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