Description: The Carnalentejana PDO cheese is made with bovine meet of Alentejana breed. It’s a meat evenly distributed but not excessive fat and pH below 6. The colour varies from a red to dark red.
Production method: The cows are extensively reared, about 1.4 animals per hectare. They are fed only by food generated by the nature such as hay, straw, acorns and stubble.
Distinctive features: The distinctive features of Carnalentejana PDO are due the natural diet of the cows, conferring distinctive characteristics to the meat. It is described like very tasty and succulent.
Production area: Carnalentejana PDO is produced in the districts of Beja, Évora, Portalegre and Setúbal, and parts of the districts of Santarém, Lisbon and Castelo Branco.
History: The Carnalentejana PDO history is linked to the Alentejana bovine breed, being the first bibliographic reference written in 1870. The cows were used to labor in agriculture due their physical strength. The animals were slaughtered when adult and just a few were kept for breeding and working the fields.
After the Second World War, through rigorous selections and the improving, it was possible to develop the potential of this breed for meat production. The production method was modified so that the animals take advantage of existing natural resources in the region.
Control and certification body
CERTIS -Controlo e Certificação, Lda
Publication in EU official journal
Retificação ao Regulamento (CE) n.º 1107/96 da Comissão – L290 13.11.1996
Reg. (CE) n.º 1107/96 - L148 12.06.1996