Carne de Ávila
Carne de Ávila PGI is obtained exclusively from Avileña-Negra Ibérica cattle (and their inicial cross breeding with Charolais and Limousin bulls) fed on natural pasture and feed. Different categories of animals (veal, yearling and young bull) are distinguished according to their age and management.
Geographic area
The production area consists of agricultural regions grouped by province and autonomous communities (Andalusia, Aragon, Castile-La Mancha, Castile and Leon, Extremadura, La Rioja and Madrid).
In Aragon, the agricultural regions of Serranía de Albarracín and Maestrazgo, both located in the province of Teruel, form part of the production area.
Regions
Sierra de Gredos (Ávila) and neighbouring areas in Aragon.
Season
All year round.
- The production system is extensive and/or transhumant, making use of grazing and forestry resources (the ramón tree; breadnut and acorns).
- Transhumance is an ancestral production system based on the use of natural resources, moving livestock between different and complementary places and periods of time: mountain pastures in summer-autumn and holm oak pastures in winter-spring.
- It is fresh meat with a minimum mandatory maturation period of 4 days after slaughter.
It is fresh meat with a minimum mandatory maturation period of 4 days after slaughter.
Regulatory Council of the Protected Geographical Indication Carne de Ávila /Ávila Meat
- Dirección: Padre Tenaguillo, 8. 05004 Ávila
- Teléfono: 920 352 228
- Fax 920 353 349
- Visita su página
- The production system is extensive and/or transhumant, making use of grazing and forestry resources (the ramón tree; breadnut and acorns).
- Transhumance is an ancestral production system based on the use of natural resources, moving livestock between different and complementary places and periods of time: mountain pastures in summer-autumn and holm oak pastures in winter-spring.
It is fresh meat with a minimum mandatory maturation period of 4 days after slaughter.
Regulatory Council of the Protected Geographical Indication Carne de Ávila /Ávila Meat
- Dirección: Padre Tenaguillo, 8. 05004 Ávila
- Teléfono: 920 352 228
- Fax 920 353 349
- Visita su página
General characteristics
- Firm consistency, slightly moist and fine texture.
- Bright colour, ranging from light red to purple red.
- White to cream-coloured fat, well infiltrated, which provides juiciness and tenderness.
- Intense and characteristic flavour, typical of the Avileña-Negra Ibérica breed, with mild nuances linked to the extensive production system.