Description
The Ternera Gallega PGI is a meat obtained from Rubia Gallega and North-western Morenas thanks to the cross breeds obtained with the ones of the first generation. Among them, we mention Rubia Gallega breed characterized by its medium wellproportioned size with deep breast, large back and loins and a thin skin.
Production Area
The production and farming area of Ternera Gallega PGI covers the agricultural land of the Autonomous Community of Galicia.
Production Method
Before slaughtering and depending on ages, there are different types: the Ternera, heifer slaughtered when aged of maximum 10 month which has always lived with its mother or was weaned before 10 months; Añojo, calf slaughtered when aged between 10 and 18 months; Cebón, beef cattle slaughtered when aged between 18 and 30 months. The diet consist of natural resources but, if necessary, additional food is permitted with natural products like corn, potatoes, turnips and fresh or dried fodder, in addition to the concentrated food authorized by the Consejo Regulador. The use of products which could influence on the normal rhythm of growth and development of the animal is forbidden. The process includes slaughtering and subdivision of the animal into different cuts.
Appearance and Flavour
The Ternera Gallega PGI of Ternera type is light pink coloured with pearly white fat, compact consistency, slightly humid; the Añojo meat's colour can span from pink to light red with cream-coloured fat and compact consistency, slightly humid.
History
The bovine meat has been produced in Galicia region for over 3,700 years. Since the Celtic era, the bovine breed which inhabited Galicia was a source of meat and fat. The finds discovered demonstrate the importance of bovine livestock at that time. In the 16th century, the meat lost its importance due to the grown interest for the cultivation of corn and potatoes. For a long time, livestock has been the drive of agricultural work, source of milk for the family consumption and of meat, whose sales satisfied other needs. At the end of the 18th century, the livestock of Ternera Gallega PGI found good meat marketing in Great Britain, which started to become industrial.
Gastronomy
The Ternera Gallega PGI 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, split roasted or oven roasted and fried, but also stewed, filled or boiled. The Ternera Gallega PGI meat can be combined perfectly with red wines, whose selection depends on the type of cooking and preparation.
Marketing
The product is sold as Ternera Gallega PGI, in the Ternera, Añojo and Cebón types. It is packed in portions or cuts in sealed containers or sold directly at the counter.
Distinctive Features
The Ternera Gallega PGI is characterized by its strong and good taste with extraordinary tenderness and succulent features. This meat is dedicated to demanding palates which search for a bovine meat with unique and special flavour.
