The Protected Geographical Indication Galician Veal certifies products obtained from Rubia gallega cattle, morenas do noroeste breed, crossbreeds between them and certain crossbreeds with other varieties. Cattle are raised on farms controlled by the Regulatory Council.

Livestock feeding respects traditional customary usage of pasture in Galicia, according to typical peculiarities that have marked the Galician meat production for centuries and which are linked to cultural and sociological factors.

They are supplementary fed with products such as corn, potatoes, turnips, dry or fresh forage and concentrates based on grains authorised by the Regulatory Board.

Products that may interfere with the normal growth and development of animals and animal-derived recycled products are specifically prohibited. The PGI Ternera Gallega (Galician Veal) protects fresh beef from animals born, raised and slaughtered inGalicia.

Features

It is a very tender meat that keeps a balance between fat and muscle content, with great richness and soft texture. The muscle is fine grained and firm and its colour goes from light pink to light red.

The categories based on the age of the slaughtered animals are:

• Veal: Animal slaughtered when they are less than months old. Within this category there are:

  • Ternera Gallega Suprema (Supreme Galician Veal) : They are animals accompanying their mother cows. The feeding of these calves is based fundamentally on breast-feeding and are not weaned off until slaughter.
  • Galician Veal: Animals that are weaned off at different ages.
    
• Yearling Galician Veal: Animals destined for slaughter between 10 and 18 months old.

Technical data (2014)

• Livestock farms: 7,670
• Industries: 82
• Meat Production: 18,635 tons
• Economic value: 100.8 million euros

Protected Geographical Designation Galician Lacon (pork shoulder) protects the pigs’ forelimbs once they have been cured.

Protectable hams are those coming from pigs of Celtic, Large White, Landrace and Duroc breeds, and from their crossbreeds. Crossbreeds with white Belga and Pietrain are also accepted, provided that they are present in less than 25%.

Slaughter pigs must be at least six months old and weight 90 kilos alive. After slaughtering, quartering will take place according to tradition and to the rule of round cutting. Its processing has several phases: salting, washing, settling and drying or curing, with a minimum duration of 30 days. Smoking the lacon (Pork shoulder) is not allowed.

Pieces of Lacon Gallego (Galician pork shoulder) weight between 3 and 5.5 kilos and they are produced and processed, all over Galicia.  Additionally they must have the following characteristics:

• The whole shoulder will be kept in one whole piece, preserving its skin and trotters and removing its hooves.
• The outer shape will look rounded, profiled at the edges until the muscle appears.
• The texture should be firm to the touch, always depending on the degree of curing.
• Fat looks oily, whitish or slightly yellow, bright, aromatic and will a pleasant taste.
• The flesh is pink to reddish, with average resistance to cutting, with partially infiltrated fat inside.
• The flavour is gentle, pleasant, free from foreign and rancid smells, and its taste is slightly salty, soft, unctuous and with a certain intensity.

Technical data (2014)

• Livestock farms: 191
• Industries: 12
• Production: 8,247 kilos
• Economic Value: 56,080 EUR