The Carne da Charneca PDO is beef obtained from the Preta breed of cattle, also known as Gado da Terra, the characteristics of which are mostly owed to the climatic conditions along the river Tago and in the Alto Alentejo.
Production Method
this breed is extensively reared. The cows feed almost exclusively by outside grazing in natural pastures. In periods of scarcity they are fed on supplementary feed from the remains of the harvest.
Appearance and Flavour
Carne da Charneca PDO varies from dark pink to dark red in colour and is a tender and succulent meat.
Production Area
Carne da Charneca PDO is produced in the districts of Santarém, Setúbal, Évora, and Portalegre.
History
The origins of Carne da Charneca PDO beef is linked with the Iberian breed which is directly connected to the Bos taurus ibericus, the family from which all Iberian breeds descend. One of the earliest references to the animal is made in writings about the Universal Exhibition of 1900. At that time this breed had not been morphologically analysed and was mostly used to draw the ploughs in the fields.
Gastronomy
Carne da Charneca PDO must be kept at a low temperature which should be between 0°C and 2°C. It is never frozen unless this is done immediately, at source, at the time of butchering. Once bought, the meat can only be kept in the fridge for a few days. Carne da Charneca PDO is used in the preparation of many local traditional dishes, since its fine flavour is extremely appreciated. Thanks to its high quality and its consistency it is most suitable for grilling.
Marketing
This beef is sold as Carne da Charneca PDO in two categories: Carne de Vitela from cows weighing between 120 kg and 200 kg and Carne de Novilho from cows weighing between 200 kg and 400 kg. It is sold whole or in halves or prepacked and clearly defined and labelled in cuts and joints.
Distinctive Features
Carne da Charneca PDO has such a distinctive taste and aroma that it is very easily identified by those who eat it habitually.
