Production method: The calves are fed with their mother’s milk up to 3 months old. From there on they feed in the Azorean pastures up to the age when they are slaughtered, their diet often being supplemented with hay and silage obtained locally or with energy and protein concentrates.
Special features: The Carne dos Açores PGI characteristic aroma and flavor it’s due to its traditional production method, in particular the way they graze and are fed.
Production area: The Carne dos Açores PGI production area encompasses all the islands of the azorean archipelago: Santa Maria, São Miguel, Terceira, São Jorge, Graciosa, Pico, Faial, Flores and Corvo.
History: Despite the uniqueness of each island, their volcanic nature and the abundant and regular rainfall gave origin to fairly homogeneous soils throughout the archipelago. In fact, their aptitude for pastures and cattle breeding was recorded as early as the 16th century. Since then, the pastures became of paramount importance to the Azorean agriculture, supporting a sizeable livestock population and giving rise to a set of traditional practices of cattle management of that persist to this day.
Product specification (pdf)
Producer group
Federação Agrícola dos Açores, CRL
Control and certification body
IAMA, IPRA. – Instituto de Aimentação e Mercados Agrícolas
Publication in EU official journal
Regulamento (CE) n.º o 617/2003 da Comissão – L89/3 05.04.2003
Publicação do Documento Único (2002/C168/06) – C 168/12 13.7.2002
Publication in the Portuguese official journal
Despacho n.º 1/2000/A – 08.03.2000