Description
The Carne Maronesa PDO is beef from the Maronesa breed of cattle which is a small, black coated cow.
Production Area
Carne Maronesa PDO is produced in the municipal areas of Cabeceiras de Basto, Mondim de Basto, Ribeira de Pena, Vila pouca de Aguiar, Vila Real, Amarante, Boticas, Chaves, Montalegre, Murcça and Valpaços, in the districts of Vila Real and Braga.
Production Method
this cow is reared in a relatively complex way. In fact the dependence of this animal on the environmental conditions and the local agriculture for its feed has led to a mixed system of cattle rearing, both in stalls and out in the pastures. These two systems lead to two different feeding methods, one is the mixed method, stall and pasture, the other is a single method, where the cow is kept in stalls and fed on straw, called manjedoura. The calves are sold when weaned, at seven or eight months old and at a weight of approximately 98 kg. There are 1.2 cows per hectare in this area and 2.1 per hectare of those kept for breeding.
Appearance and Flavour
Carne Maronesa PDO beef varies from dark pink to dark red in colour depending on the age of the animal, and has ivory coloured fat. It has a delicate and unique taste and is very succulent.
History
The oldest references found to Carne Maronesa PDO date back to the middle of the 19th century when, in a study of the domestic and rural economy, Viscount Vilarinho de S. Romão described the Maronês breed of cattle in the Serra di Marão region, one of the most inhospitable regions of the country where it would be virtually impossible to introduce another breed of cattle.
Gastronomy
Carne Maronesa PDO must be kept at a low temperature which should not exceed 2°C. It is never frozen unless this is done immediately, at source, at the time of butchering. Once bought, the meat can only be kept in the fridge for a few days. Carne Maronesa PDO is usually grilled, as in the traditional recipe for posta maronesa, or it can be spit roast. The cuts however are used for traditional stews and pot roasts. It is also widely used in recipes including other meats, for example bolas de carne. These are meat balls made with three different kinds of meat which are all minced together with the beef and seasoned with garlic, salt, pepper, parsley and bread crumbs. The mixture is rolled into balls by hand, dipped in flour, fried and served with green salad and rice.
Marketing
This beef is sold as Carne Maronesa PDO in three categories: Vitela, from cows aged between five and nine months old and weighing between 75 kg and 130 kg; Novilho, aged between 9 and 24 months weighing up to 130 kg and Vaca, animals between two and four years old weighing a maximum of 300 kg. It is sold whole or prepacked and clearly defined and labelled in cuts and joints.
Distinctive Features
The Maronesa breed of cattle from which Carne Maronesa PDO beef is produced is kept by the agricultural farmers in this mountainous region, where the tractor cannot reach. The cows can graze freely on the mountain pastures and they also produce fertilizer for the agriculture. They have a characteristic black tuft of hair with white tips, on their heads.
