Writes: David Ruipérez, journalist and author of the book The Happy Carnivore
The prestigious club of select meats of Spain has a new member. The Protected Geographical Indication (PGI) Aliste veal recognizes the quality of the meats of this region of Zamora. It will be a boost to its recognition at the national and international level. The limitation to a specific area, traditional management and a quality or reputation linked to the production area. These are the three pillars of a PGI which in this case give rise to a meat provided with a pearly white fat.
Homogeneous distribution in muscle, firm and slightly moist consistency. From an organoleptic point of view, this translates into meat with a high tenderness and juicinessand an fine and delicate taste and smell not too pronounced and melts in your mouth.
Logo of the new PGI Ternera de Aliste
From now on, two types of products that have coexisted in the area will be distinguished. On the one hand, we find suckling calf, whose basic diet is breastfeeding. Complemented with feed from the farms, forages and concentrates, to reach slaughter age without having been weaned.
As well as there is the pasty veal, which in a first stage is raised in the field. Specifically in the pastures of the west, very close to the Portuguese border. Combine breastfeeding and concentrates until weaning. In a second phase they live in the stable, where they are fed forage and concentrates until slaughter.
Ready is one of those areas of the Rural spain that being a privileged natural environment and rich in flora and fauna goes very unnoticed by many visitors. As with many cultural and artistic jewels in the province of Zamora.
Alistana veal. Photography: Tamorlan
The cataloging of this meat as PGI implies some requirements to shield the quality y exclusiveness Of the same. For example, the duration of transport of animals to the slaughterhouse may not exceed the 4 hours.
The use of aggressive and / or tranquilizing methods. The slaughter, dressing and cutting of livestock may not be simultaneous to that of other animals not covered. In addition, meat protected must meet a minimum maturation period of four days.
For Castilla y León, this is the third PGI approved for beef. After the mythical and consolidated Carne de Ávila and Carne Morucha de Salamanca.
