(Vedell des Pyrénées Catalanes, Vedella dels Pirineus Catalans, Catalan Pyrenees Veal)
Ternera de Los Pirineos Catalanes is veal obtained from the Pyrenean Brown, Aubrac, and Gascon breeds that adapted to the climate conditions of the region and were reared in the open air. The area of production includes both the Spanish and the French part of the Catalan Pyrenees that is a culturally and geographically homogeneous area.
The animals graze freely in the mountains and are fed on a mixture of cereals and ground leguminous grains. No chemicals or by-products can be added to the feed. The animals are slaughtered in a controlled environment using traditional methods to ensure the superior quality.
The females are slaughtered when they are between 9 and 12 months old, and the males between 10 and 15 months. Their meat is pink to bright red, and the fat is white to light beige. The meat is aged for at least six days before being put on the market, in order to become juicier and more tender.
Ternera de Los Pirineos Catalanes can be found on the menus of many restaurants, in butcher shops and charcuterías.
