Ternera de Navarra PGI

Other notes

The color of the meat should be between pink, light red or red, and the pH value 24 hours after slaughter must be below six.

Production / Processing method

The calves must be born and reared within the specified area, and rearing must follow the established methods.

The animals suckle until four or six months of age. After this they graze and receive feed in the form of maize, barley, wheat, soya, beans, etc. The feeding method is based on traditional land use in Navarre, varying from district to district and in line with local geographical and sociological factors.

The animals are slaughtered in accredited slaughterhouses in the production area, and the meat is then labeled, stored and matured in authorized packing-houses.

The maturation period is a minimum of seven days, from slaughter to the point of sale.

Geography / Relief and climate

The main morphological characteristic of the area is its gentle landscape although there are also lines of hills and low mountains. The altitude varies between 656 and 1968 ft.

The soils are loamy-clay and loam-clay-sand and, to a lesser extent, loam-sand. They are slightly alkaline, with pH at about seven.

The climate is temperate Mediterranean, with average rainfall of about 1.3 ft. The area is crossed by the Ebro river and its tributaries, the Ega, Arga, Aragón, Leza and Cidacos.

Regulatory Council

Consejo Regulador de la IGP Ternera de Navarra
Avda. Serapio Huici, 22. Edificio Peritos
31610 Villava (Navarra)
Tel: (+34) 948 013 040
cdiazdecerio@intiasa.es
www.terneradenavarra.com

Sources:
 
- Spanish Ministry of Agriculture

- Regulatory Council, Ternera de Navarra PGI