Description
The Cordero Manchego PGI is a fresh meat derived exclusively from females and non-castrated males sheep of the Manchega species nurtured with mother milk for a minimum period of thirty days.
Production Area
The Cordero Manchego PGI meat is produced in the districts of Albacete, Ciudad Real, Cuenca and Toledo and includes the districts of Mancha, Manchuela, Centro and Almansa de Albacete; Mancha, Agro of Calatrava and Agro di Montiel of Ciudad Real, Manchuela, Low Mancha and High Mancha of Cuenca and Mancha of Toledo in the Autonomous Community of Castilla-La Mancha.
Production Method
The alimentation of the ovine breed is mainly based on the natural resources of the pastures, using fields, fodder, fallow land, stubble and bushes. In the slaughterhouse, the cattle are rested at least 12 hours before being slain. The animals are butchered when they are between 60 and 90 days old. The sides must be kept in a closed ambient at a temperature of between 3-4°C, for a period of less than 24 hours and between 1-3°C for longer periods. The maximum period of consumption must not exceed six days. At the slaughterhouse, the live weight must balance between 22 and 28 kg, and the animals must be between 60 and 90 days old. The weight of each side must be between 10 and 14 kg.
Appearance and Flavour
The Cordero Manchego PGI meat has a pale pink colour and is very tender and succulent with slight fat streaks at an intramuscular level which bestow a pleasant characteristic flavour.
History
The history of Cordero Manchego PGI has ancient origins. The Manchega is an autochthonous breed which has adapted perfectly to the geographic and climatic conformation of the production area. Utilised for its milk production, meat and wool, it represents the main method of recourse to natural resources. The Manchega species of sheep has been present for a long time on this terrain and has established a close relationship which begins from the use of the pastures to their fertilisation with the manure produced by the animals themselves.
Gastronomy
The Cordero Manchego PGI meat can be stored in the refrigerator for a few days, wrapped in a protective film and placed in the coldest compartment. It can be cooked in various ways and used in many recipes that call for its use. It is mainly used for roasted meat with the addition of few condiments in order to conserve the flavour and the extremely pleasant taste. It is perfect in unison with young wines with a fruity bouquet.
Marketing
The product is sold as Cordero Manchego PGI. It is sold fresh, whole without head and in pieces; the cuts of meat are packed in appropriate trays of various weights.
Distinctive Features
The Cordero Manchego PGI meats distinguish themselves for their flavour, succulence and colour, which are different from all the other ovine meats. These characteristics are due both to the temperate Mediterranean climate of the areas where the ovine cattle are raised and to the varied and natural alimentation.
