Description
The Carne Marinhoa PDO is produced from the Marinhoa breed of cattle, an indigenous breed from the estuarine areas of the Vouga, Cértima and Antuã rivers, one of the most fertile areas in Portugal.
Production Area
The Carne Marinhoa PDO is produced in many of the counties belonging to the Districts of Aveiro and Coimbra.
Production Method
the calves frequently accompany their mothers out to graze in the pastures, feeding on the abundant and rich natural vegetation, and stay there for a large part of the year, returning to the cowsheds only for calving or at times when the fields are flooded.
Appearance and Flavour
Carne Marinhoa PDO varies from pale pink to dark red, according to the age of the animal at the time of slaughter. Its consistence is firm and slightly moist, which denotes succulence and makes it so widely enjoyed.
History
The Carne Marinhoa PDO comes from animals of the Marinhoa Breed of cattle which have been registered in its Herd-book. The oldest references to this breed date back to the end of the 19th Century, and were made by Silvestre Bernardo Lima, who described the derivation of the word Marinhoa, relating it to Marinhas, referring to the Coastal Region of the Beira Litoral. These animals were there used to work in the rice fields (marinhas) due to their great strength and height, being able to reach up to 1000 kg in weight and 1,40 m high. In the late 1990s, the Marinhoa Breed was subjected to an improvement process intending to enhance its aptitude for meat production rather than labour. On 21st June 1996 it was considered Protected Designation of Origin and started being sold as a Quality Product.
Gastronomy
The Carne Marinhoa PDO must be kept at a temperature not over 2ºC and must never be frozen. It is traditionally grilled, and the naco (chunk), costeleta (cutlet) and entrecosto (spareribs) are usually preferred. The roasts in firewood ovens and clay roasting trays are part of the region's traditional cuisine, used in festivals and great gatherings of people, namely weddings. It is also used in guisados, which are cooked very slowly, on low heat, and estufados, which are classic pot roasts that can be cooked with a variety of ingredients.
Marketing
This beef is sold as Carne Marinhoa PDO, and two categories are especially relevant: Vitelo(a) - male or female up to 6 months old; carcase weight up to 120 kg. Vitelão (Novilho) - male or female who has not calved between six months and 2 years old; carcase weight between 120 and 300 kg. It is presented in carcases and half-carcases, which can be sold whole, sliced or in vacuum.
Distinctive Features
The Marinha area is an ideal habitat for the Marinhoa Breed of Cattle from which Carne Marinhoa PDO is produced. This ecosystem has contributed to the fixation of a bovine whose taste features are greatly enjoyed. The production area has expanded to the poorer highlands of Préstimo and Caramulo, thus participating in the permanence of the rural populations. It has also expanded to some counties of the District of Coimbra, where there are pastures with high potential, and is a determining factor for the local economy.
