Description
The Lechazo de Castilla y León PGI is obtained from lambs which still feed on maternal milk. The breeds are Churra, Castilian and Ojalada.
Production Area
The production area of Lechazo de Castilla y León PGI falls in the territory of the Autonomous Community of Castilla y León.
Production Method
The lambs, both masculine and feminine, are nurtured exclusively on maternal milk and are butchered up to 35 days old. The transport to the slaughterhouse, which takes place during the morning in authorised vehicles, avoids situations which can influence on the physical state of the lambs. The aim is to avoid overcrowded vehicles or handling animals by the skin, which can provoke traumas to the lambs. The animals must rest for a minimum period of time before slaughtering within 10 hours of their arrival. The meat rests until the following day at a temperature of 4°C. After this period, the product can be sold for a maximum period of 8 days from butchering, constantly maintaining the cold chain.
Appearance and Flavour
The Lechazo de Castilla y León PGI meat is tender, lean, very succulent and white mother-of-pearl in colour or pale pink with a very tender consistency. The exterior fat is a white waxy colour. The carcass should weigh 4.5-7 kg without the head.
History
The most ancient documents confirm the existence of the breeding of ovine cattle in the production area of Lechazo de Castilla y León PGI, and date back to the era of the Celtic invasion, as shown by the rupestrian art found in the area. During the medieval times, an important event for the development of ovine cattle took place with the establishment of a group of farmers who started a plan for the use of pastures. At present, the production areas of Lechazo de Castilla y León PGI are rich in natural pastures and stubble fields which give food to the animals. The ovine cattle are an important source of means of subsistence for the local economy.
Gastronomy
The Lechazo de Castilla y León PGI meat can be stored in refrigerator for a few days, wrapped with protection film, in the coolest compartment. It is very good when cooked or roasted with recipes from the Castilian culinary tradition. It can be combined with other ingredients like ham, mushrooms and pine-kernels to prepare exquisite dishes flavoured with a bit of wine or port or a small spoon of rosemary honey; all this accompanied by a risotto or roasted potatoes.
Marketing
The product is sold as Lechazo de Castilla y León PGI. A numbered, food-friendly, metal sheet or a metal plate, resistant to the high temperature of ovens, will be placed on every leg with the logo of the Regulation Body and the indications which enable to identify the product. It is sold fresh, whole and without head, sliced. The meat is cut and packed in trays with protected atmosphere which guarantee a better conservation and a longer duration, keeping unaltered the quality of the meat.
Distinctive Features
The characteristic flavour and the quality of the meats of Lechazo de Castilla y León PGI are due to the alimentation of ovine cattle (exclusively milk) and to the unpolluted natural pastures where they are raised.
