Carne de Ávila
Carne de Ávila (Beef from Avila) is a protected geographic designation for beef originating from the Province of Ávila in Spain. The designation was approved in 1988.[1]
Meat of Ávila
Overview
Carne de Ávila is produced exclusively from livestock of the Avileña-Black Iberian breed found throughout the region of Castile and León. The regulatory board is headquartered in the city of Ávila.
The Avileña-Black Iberian breed is an evolved specimen from the serrana race, crossed with other breeds of the region, which has resulted in a small population of animals of uniform black coat, although some individuals exhibit degradations on the skin tone.
Carne de Ávila is the source of the original raw t-bone, a typical dish of the Province of Ávila.
See also
References
- Norte (22 October 2014). "La IGP Carne de Ávila celebra las bodas de plata". Norte de Castilla. Retrieved 3 February 2015.
External links
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Wikimedia Commons has media related to Meat of Ávila. |
- http://www.origenespana.es/socios/carne-de-avila/
- http://www.magrama.gob.es/imagenes/eu/Pliego_de_Condiciones_IGP_Carne_de_%C3%81vila_tcm7-141852_tcm9-309357.pdf
- Recipe: http://www.acueducto2.com/how-to-cook-a-avila-ribeye/15332
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