Carne De Ávila
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Carne de Ávila (Beef from Avila) is a protected geographic designation for beef originating from the
Province of Ávila A province is an administrative division within a country or state. The term derives from the ancient Roman , which was the major territorial and administrative unit of the Roman Empire's territorial possessions outside Italy. The term ''provi ...
in Spain. The designation was approved in 1988.


Overview

Carne de Ávila is produced exclusively from livestock of the Avileña-Black Iberian breed found throughout the region of Castile and León. The regulatory board is headquartered in the city of Ávila. The Avileña-Black Iberian breed is an evolved specimen from the serrana race, crossed with other breeds of the region, which has resulted in a small population of animals of uniform black coat, although some individuals exhibit degradations on the skin tone. Carne de Ávila is the source of the original raw t-bone, a typical dish of the
Province of Ávila A province is an administrative division within a country or state. The term derives from the ancient Roman , which was the major territorial and administrative unit of the Roman Empire's territorial possessions outside Italy. The term ''provi ...
.


See also

* List of beef dishes


References


External links

*http://www.origenespana.es/socios/carne-de-avila/ *http://www.magrama.gob.es/imagenes/eu/Pliego_de_Condiciones_IGP_Carne_de_%C3%81vila_tcm7-141852_tcm9-309357.pdf *Recipe: http://www.acueducto2.com/how-to-cook-a-avila-ribeye/15332 {{DEFAULTSORT:Carne de Avila Spanish cuisine Beef dishes Products with protected designation of origin