View source for Ternera Gallega (Galicia veal)

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{{#seo:
|title=Ternera Gallega (Galicia veal)
|titlemode=replace
|keywords=#fat #roasted #veal #redwines #fried #stewed #grilled 
|hashtagrev=12032020
|description=IGP Ternera Gallega covers veal, yearlings and feeder cattle
}}
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[[Image:Ternera Gallega.jpg|300px|thumb|right|Ternera Gallega]]
'''[[Template:Indicación Geográfica Protegida|IGP]] Ternera Gallega''' covers [[veal]], yearlings and feeder cattle: 

(a) [[veal]]: light pink flesh with pearly white evenly distributed [[fat]], firm, fine-textured, slightly damp muscle;

(b) yearling: between pink and light red flesh with pearly white [[fat]] and firm, slightly
damp fat; 

(c) feeder cattle: light red flesh with creamy [[fat]], firm, slightly damp muscle
with traces of [[fat]] but no excessive accumulations.

'''Geographical area''': The provinces of Lugo and Orense and municipalities in the
provinces of La Coruna and Pontevedra in Galicia, Spain.

'''Proof of origin''': The [[meat]] in question is obtained from slaughterhouses registered with
the Consejo Regulador (Regulatory Council) and located in the area of production.
Fattening, slaughter, cutting and packing are carried out under the supervision of the
Consejo Regulador by outside firms not involved in the sector. The [[meat]] is marketed
bearing a seal with a logo, a guarantee certificate and labels numbered and issued by the
Consejo Regulador.

'''Method of production''': The [[meat]] is obtained from calves born, reared and slaughtered in
Galicia and derived from stock which is at least 50 % native. An identifying tag is
affixed before slaughter and a seal and certificate are attached after slaughter to monitor
the marketing process.

'''Link''': Regular heavy rain encourages the growth of meadows and fodder crops, which
provide the basis for the development of cattle of the native breeds Rubia Gallega and
Morenas del Noroeste, whether pure-bred or crossed with Frisona and Pardo Alpina. 

'''Gastronomy''': [[Template:Indicación Geográfica Protegida|IGP]] Ternera Gallega fresh [[meat]] must be stored in the refrigerator for two days, wrapped with a film and placed in the coolest compartment. The great versatility of the [[meat]] makes it very good when [[grilled]], [[Roasted|spit roasted]] or [[oven]] [[roasted]] and [[fried]], but also [[stewed]] or [[boiled]]. [[Template:Indicación Geográfica Protegida|IGP]] Ternera Gallega [[meat]] can be combined perfectly with [[red wines]], whose selection depends on the type of cooking and preparation.

'''Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=693 The European Commission] ''' 

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

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