Protected Geographical Indication
The ideal livestock breed for producing this succulent meat is the local black-skinned Iberian breed called Avileña-Negra. Its meat has a bright red to purplish colour, with white to cream-coloured fat.
REASONS TO ENJOY
Iberian Avileña-Negra cattle are raised in a number of different areas known as agrarian regions, grouped together by province or Autonomous Communities. Namely, Andalusia, Aragon, Castille-La Mancha, Castille-Leon, Extremadura, La Rioja and Madrid.
This indigenous breed is known for its outstanding rusticity, fecundity and longevity, all of which make it well-adapted to the many different kinds of terrain where it is bred.
The cattle destined for slaughter follow grazing patterns that rely exclusively upon the natural resources of extensive livestock breeding. One of the most common practices is that of seasonal migration in which the cattle graze in high-mountain pastures between the months of June and November and in the low-altitude prairies in the regions of Castille-La Mancha and Extremadura between December and June.