Meat is commonly eaten in San Marino, especially in hearty pasta dishes, grilled cuts, and cured specialties served in family-style meals and trattorie. Pork and beef are the most familiar choices, and local cooking often reflects nearby Romagnan and Italian traditions, with dishes like
piadina fillings, sausages, and slow-cooked
ragù appearing more often than any strict local taboo or special ritual around meat.