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Description: Young animals approximately five to nine months old, between 70 and 135 kg. It has a defined color, consistency, aroma and flavor, with its characteristics being tenderness, juiciness and pink color with marbling provided by intramuscular fat, as well as its "sui generis" flavor.
Special characteristics: It originates from natural pasture raw material, having a possible growth in balance with the environment and food. Unique product, due to its origin as a breed, form of breeding and region.
Species, varieties or breeds: Only animals born, reared and reared within the limits of the geographical area will be considered raw material of Carne Arouquesa.
Delimitation of the geographical area of production: Geographical Area of Arouquesa Meat – four districts: Viseu, Aveiro, Porto and Braga, in a total of 22 municipalities, including Marco de Canaveses.
Connection to the natural landscape: Natural grazing animals, in which their growth depends a lot on the balance between the environment and food.
Ingredients used: Arouquesa steak, salt, olive oil, garlic and vinegar.
Preparation: Sprinkle the veal steak with salt. Dispose of embers and place the Carne Arouquesa veal steak to crow. Brush the meat with a mixture of olive oil, salt, garlic and a little vinegar. Leave the steak rare, and serve with punched potatoes, turnip greens and white rice.
Know-how: The meat should be roasted slowly over low heat in order to roast the meat as a whole and continuously and equally.
Forms of commercialization: Catering; Arouquesa meat is only marketed for certified products.
Year-round product availability: Available throughout the year.
Product history: The Arouquesa Breed meat was awarded the Protected Designation of Origin in 1994. In 1998, the management of the "Carne Arouquesa PDO" brand was assigned to ANCRA, which since then has put this product on sale to the public in the most diverse places from north to south of the country. Carne Arouquesa PDO has today an excellent acceptance in the market and its demand has increased significantly.
Representativeness in local food: Bovine animal of high representativeness in the municipality's food, as it is part of the socalled origin of the product.
Product availability: Continuous supply.
