Ternasco de Aragón
Ternasco de Aragón is a lamb fed on mother’s milk and natural cereals, with a carcass weight of between 8 and 13 kg. Its meat is tender, very juicy, with a smooth texture and a very pleasant, balanced flavour, thanks to the sheep breeds from which it comes, native breeds of Aragon, the traditional rearing process throughout the Aragon region, and the weight and age of the lambs at the time of slaughter.
Geographic area
Ternasco de Aragón lamb comes from native Aragonese breeds: Rasa Aragonesa, Ojinegra de Teruel, Roya Bilbilitana, Maellana and Ansotana. These breeds are adapted to the natural environment and traditional production system in Aragon.
The livestock production area comprises the Autonomous Community of Aragon.
Regions
Present in all regions of Aragón.
Season
Available throughout the year, it is especially consumed during traditional Aragonese celebrations and festivities.
- Sacrificado con una edad inferior a 90 días.
- Peso en canal entre 8 y 13 kg.
- Perfil rectilíneo con tendencia subconvexa y contornos ligeramente redondeados.
The lamb breeds suitable for the production of this PGI are: Rasa Aragonesa, Ojinegra de Teruel, Roya Bilbilitana, Maellana and Ansotana.
The lamb breeds suitable for the production of this PGI are: Rasa Aragonesa, Ojinegra de Teruel, Roya Bilbilitana, Maellana and Ansotana.
Regulatory Council of the Ternasco de Aragón PGI
- Carretera Cogullada, s/n, Mercazaragoza – Edificio Centrorigen
- 50014 Zaragoza
- Tel: 976 470 813
- Visita su página
- Sacrificado con una edad inferior a 90 días.
- Peso en canal entre 8 y 13 kg.
- Perfil rectilíneo con tendencia subconvexa y contornos ligeramente redondeados.
The lamb breeds suitable for the production of this PGI are: Rasa Aragonesa, Ojinegra de Teruel, Roya Bilbilitana, Maellana and Ansotana.
Regulatory Council of the Ternasco de Aragón PGI
- Carretera Cogullada, s/n, Mercazaragoza – Edificio Centrorigen
- 50014 Zaragoza
- Tel: 976 470 813
- Visita su página
General characteristics
- Tender meat with intramuscular fat infiltration.
- Very juicy and smooth texture.
- White external fat with a firm consistency.
- Pale pink meat colour.