Carne de Ávila (Ávila beef and veal)
Geographical area: The production area comprises mountainous areas in certain provinces in the Autonomous Communities of Andalusia, Aragon, Castile-La Mancha, Castile-Leon, Extremadura, La Rioja and Madrid.
Evidence: Protected meat is obtained from farms registered with the Regulating Body and situated in the production area; fattening, slaughter, cutting up and packaging are carried out under Regulating Body control; the product goes on the market certified and guaranteed by the Regulating Body.
Method of production: The meat comes from cattle of the Avila-Iberian breed; before slaughter the animals wear an identification tag, and after slaughter a running stamp is used to identify the carcass. The stock natural resources are principally used for feeding, as the animals from the Avileña-Negra Ibérica breed adapt easily to every kind of pasture. When necessary, the feed can be integrated with authorised fodder, but food products which can affect the normal growth and development of the animal are forbidden. The reproduction cycle is carried out with free mounting process. The animals raised for slaughtering are subdivided into three types according to the age: Ternero, calves of maximum 10 months who have always been with their mothers; Añojo, veal calves aged from 10 to 18 months; Novillo, beef cattle aged between 18 and 36 months. The meat comes exclusively from registered farms. The process includes butchering and cutting into various parts.
Link: The Ávila Black Iberian breed originates from Bos taurus ibericus, the native ancestral stock from which many Spanish cattle breeds have derived; amongst these were black Castilian cattle, a group also called the mountain ("serrana") race because of its habitat. These cattle received different names according to the region, such as Piedrahitense, Barqueño, Pinagrero, etc. Those in the Ávila mountains became the most important and came to be known as the Ávila breed, the rest being called Black Iberian. Later, their common origin, appearance, features and aptitudes led to the merging of the breeds, henceforth known as the Ávila Black Iberian breed.
Gastronomy: When fresh, the IGP Carne de Ávila should be conserved in the refrigerator for a period of not more than two days, wrapped in transparent film in the coolest compartment. This meat is very versatile and is excellent when cooked, depending on the cut, it can be grilled, spit roasted, in the oven or pan seared. It is the basic ingredient for many recipes and is well-appreciated for its rich and pleasant flavour. It is also prepared boiled with spices or as an excellent stew. The IGP Carne de Ávila is perfect with red wines from Castile y León. The choice of wine depends mainly on the type of cooking and preparation of the meat.
Reference: The European Commission