La Trashumance Intangible Cultural Heritage crowns Puerto del Pico next Saturday June 24 in its traditional day. This year celebrating the XV edition. Transhumant activity is highly integrated in the Avileña-Black Iberian breed, indigenous.
This year ahead of the dry weather, you can see the return (transhumance) of more than 25.000 cattle. I return to the mountain and mountain pastures throughout this month. This practice is carried out in part on foot, with displacements of an average of 250 km. Among the lands of Extremadura-Castilla-La Mancha and Ávila. Also in trucks.
A program with the Avileña Breed with broad popular participation
The program scheduled for Saturday June 24 will begin at 9:00 in the morning. Time at which the cattle will start to climb the Roman road from the town of Avila Villarejo del Valle. Until we reach the resting places of Peak Port (located in the Avila area of Sierra de Gredos) around 11.00:XNUMX a.m.
Later, starting at 13.00:XNUMX p.m., you can enjoy a tasting of Avila meat. Paired with wines from different DOP located in Castilla y Leon that year after year they collaborate in the celebration of these days.
During the day, farmers, professionals of the sector, lovers of the world of livestock will participate. The general public will wait for the herds to arrive at Peak Port after his hard climb up the Roman road.
The most important feature to highlight of the Avileña breed it is its perfect adaptation to the environment. In which the ability to produce a calf in an interval of little more than a year is present. With productive conditions and quality of meat that have allowed its recognition as the first denomination of fresh meat protected in Spain.
In this way, it is within the first group approved in the European Union as Protected Geographical Indication. The meat from these animals has a firm consistency to the touch. Slightly moist and fine texture. The color is bright between light red and purple red, with white to creamy fat. Also highly appreciated for its tenderness, intensity and quality of flavor.
