Description
The Ternasco de Aragón PGI is a suckling lamb, ternasco because tender, belonging to the ovine breed of Rasa Aragonesa, Ojinegra de Teruel and Castellana in its Roya Bilbilitana type. The lambs, both male and female, are slaughtered when in average 70-90 days old.
Production Area
The production and preparation area of Ternasco de Aragón PGI is situated in the north-eastern side of the Iberian Peninsula, in the districts of Zaragoza, Huesca and Teruel in the Autonomous Community of Aragón.
Production Method
The alimentation of the sheep which will nurse the lamb is exclusively from natural pastures, where aromatic spices like rosemary and thyme are abundant. The lamb remains at the sheepfold and receives its mother's milk during the night, while during the day it eats high-quality concentrated fodder. Brought to the slaughterhouse with appropriate vehicles to avoid any stress or trauma, the animal is rested for 12 hours and nurtured with sugared water. Then it is slaughtered. When the carcasses are achieved, they are rested for about 24 hours at a temperature between 1 and 4°C; the meat must be conserved at a temperature between 1 and 3°C for a period longer than 24 hours. The maximum period of time must not be longer than 6 days.
Appearance and Flavour
The Ternasco de Aragón PGI has a pale rose colour, is tender, succulent and with fine consistency. The exterior fat is white-coloured. The taste is very delicate and characteristic. The final weight of the carcass spans from 8 to 12.5 kg.
History
Since distant times, the word ternasco has been commonly used in the area of the Autonomous Community of Aragón to identify the most famous and characteristic lamb of the region. The Ternasco de Aragón PGI was well-known also in other lands. The very famous and studied Rasa Aragonesa was appreciated for its rough taste and the quality of the meats produced. More recently, books on the features of this breed enhance the capability of adaptation of the resources available in the region and underline the importance of the steps forward achieved at a quality level.
Gastronomy
The Ternasco de Aragón PGI fresh meat must be stored in the refrigerator for two days, wrapped with a film and placed in the coolest compartment. For longer time of conservation, it must be stored at a temperature of 1-3°C for maximum 7 days. The great versatility of this meat makes it very good grilled or roasted, seasoned with rosemary, bay or parsley. It is also used in many recipes which include stewed cooking and the combination with potatoes or vegetables. It is perfect with a good red wine.
Marketing
The Ternasco de Aragón PGI is sold fresh, whole without head, in pieces, cut and packed in trays with protected atmosphere which guarantee a better conservation and a longer duration, keeping unaltered the quality of the meat. Also giblets are sold.
Distinctive Features
Ternasco de Aragón PGI comes from the rich and varied ecosystem of the Aragón territory which is an exceptional habitat for the development of Rasa Aragonesa, Ojinegra de Teruel and Castellana breeds, which are genetically suitable to the rigours of the extreme climate of this area.
