Every corner of Spain hides products of an unequaled quality. Wherever you go, and whatever area you are interested in visiting, you will be able to enjoy delicacies that will intoxicate your palate. And it is that, even in the most unknown provinces for many there are foods with Protected Geographical Indication. As is the case of the Avila meat. Its characteristics and peculiarities make it one of the best in the country. Besides, the raza with which we work in this territory gives a very special touch to all the elaborations in which it appears.
Who makes Avila meat?
S. Coop. is a cooperative of cow breeders of Avileña- Black Iberian breed. This was created in the year 1984 and its objective was and is to make known this breed, its qualities and especially its exceptional quality meat. The main point of this organization is the careful care of the calves that are raised in their herds. This means that the company becomes the custodians of the meat production from start to finish, so that it arrives at your house in optimal conditions.
As a result of this clear objective, a meat center has been built (ICAV), to be able to transform and prepare the meat of these animals. And, not only that, also optimize it in packaging so that they can reach all consumers, either by buying it directly from the factory or through online sales. It should be noted that the formats most demanded by customers are used. And, they seek that both the Avila meat protected by the IGP as its means of production linked to the environment is a future economic activity.
Characteristics of Ávila meat
La Avileña breed appears cataloged by the MAP in the year 1979 as an autochthonous breed of promotion. Also, right now it continues to appear in the same category in the current Official Catalog. Although, already with the official name of the breed, which is that of Avileña- Iberian Black. But, the most important characteristic to highlight of this breed is its perfect adaptation to the environment in which it is present. Not forgetting the ability to produce a calf in an interval of little more than a year. Therefore, it presents productive conditions of meat quality unattainable for its competitors.
Due to all these spectacular characteristics it has been recognized as the first denomination of fresh meat protected in Spain. And, in addition, it is within the first group approved in the European Union as Protected Geographical Indication. And it is that, the meat from these animals presents consistency firm to the touch, slightly moist and fine texture. On the other hand, the color is bright and can be between the shades Red clear and purple red. His fat is colored white to cream and has a high global appreciation for its tenderness, intensity and quality of flavor.
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Vacuum packed
From the aforementioned cooperative they have decided to market their vacuum packed meat. This decision is given for different reasons. The first one is because this type of packaging acts as oxygen barrier, which is the main enemy of the quality and shelf life of fresh meat. Therefore, the absence of oxygen prevents the proliferation of microorganisms that cause the deterioration of the meat. On the other hand, thanks to this canning method, the meat does not lose its quality in tenderness. In fact, on the contrary, because when stored in vacuum chambers, it becomes more tender. Without forgetting that will have a longer shelf life, and can reach up to 20 more days.
It should be noted that the normal color of vacuum packed meat is dimmed dark red. When opening the container it should take on its color natural fresh meat, in about 10 to 15 minutes, which is cherry red. In fact, the company itself will recommend that, if you see green tones, reject the purchase. And, finally, when you open the container you will be able to appreciate a mild lactic acid odor. This is due to the gases generated during its confinement.
Certain recommendations
It is important that, when placing your order, you opt for the Avila meat with all your fat. This is so, because more fat implies more flavor and juiciness. On the other hand, if you have frozen the meat and want to prepare it, thaw it slowly at least 48 hours in advance. But, remember never to do this in the microwave, with hot water or directly over the fire, as it will irretrievably lose its original quality of tenderness, juiciness and flavor.
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Surely after knowing this great product with PGI you cannot wait to give it the first bite. In addition, it is now easier than ever since the cooperative itself has Online store with shipments available to the entire Peninsula. Take a look and ... Enjoy your Avila meat, your favorite breed!
