According to a Nielsen study, 70% of Spaniards prefer vegetables, fruit or meat of national origin , even if they are more expensive. But do you know what products you should choose? With so much offer, the possibilities multiply and sometimes we can feel quite confused when choosing quality products. As always, we are here to help you, and you should know that we have tried two exceptional products that already occupy a very privileged place in our cuisine: the PGI meats Galician Veal and Ternasco de Aragón, what a delight!
The quality fresh meats that you should know: Galician PGI Beef and Ternasco de Aragón PGI
The lamb of Ternasco de Aragón PGI is distinguished by being a young meat, with a balanced flavor, ideal for meat lovers. It is fed with breast milk and natural cereals. Its demanding aging process has been regulated since 1989 by the Regulatory Council of the Ternasco de Aragón PGI, which represents the distinction of being the first fresh meat in Spain recognized with a specific denomination. Its upbringing favors the Aragonese rural economy, its culture and way of life, maintaining the population and preserving the natural environment.
When we speak of the PGI seal we refer to the denomination of products with Protected Geographical Indication granted by the European Union. It is not just any meat and it is much more than a premium product, when you taste it, you will understand.
You will find this certified quality meat in specialized butchers, in supermarkets and hypermarkets and in the best restaurants . You can taste it in the most traditional way, baked with potatoes, in a stew or grilled cutlets. Looking for healthier options? Bet on a grilled steak grilled steak for any day or a turnó for a special dinner. You decide!
How to differentiate this meat from the rest?
It is easily identified at the butcher's counter by bearing a red stamp with the initials "TATATA" printed directly on the meat, as well as the identifying logo of Ternasco de Aragón IGP.
Galician beef is a meat of extraordinary juiciness and succulence, for exquisite and demanding palates like yours. If you consider yourself a foodie from head to toe and are a lover of quality meat, this is for you!
It is a product with more than 3,700 years of tradition and history in Galicia and is one of the best European beef. It comes from young animals whose diet is based on the tradition of Galician family farms, grazing and exclusively vegetable products. We like it because it offers many cooking options, from griddles to stews, through rolls and meatballs, the gastronomic limit is up to you! You can also find it in butchers, supermarkets and department stores. You will recognize it thanks to its labels and the characteristic T of its logo.
Both products are exclusive, certified by a Regulatory Council that ensures the traceability and origin of the product. They have the PGI seal –products with Protected Geographical Indication -, which guarantees their exceptional quality . In addition, they contribute to the sustainability of the rural, social and natural environment of their territory; so little more can we ask for.
Stylish recipes
We know that you like to eat well and enjoy the small pleasures of life, that is why we have selected two super recipes based on Galician Beef and Ternasco de Aragón so that you can open your mouth. Of course, we give you the keys but you can always innovate and let your little kitchen side do its thing.
Shoulder of Ternasco de Aragón in perfect roast
INGREDIENTS
- 2 Shoulder of Ternasco de Aragón IGP marked for roasting
- 1 kg of potatoes
- Fine salt
- 4 garlic cloves
- 100 ml of Extra Virgin Olive Oil
- 0.5 liters of white wine
- Mixed lettuce
- Black olives from Lower Aragon
- White vinegar
- Laurel
- Thyme
STEP BY STEP
To get started, preheat the oven up and down. Peel and cut the potatoes into thick slicesand deposit them on a baking tray. Add salt, garlic-oil, bay leaf and cover with water. Salt the shoulder on both sides, lightly smear with a little oil, place it skin side down on another baking tray. Add a few cloves of garlic and a few sprigs of thyme. Place both trays in the oven (the potatoes resting on the oven floor and the shoulder at medium height, 150ºC up and down and with the oven already preheated). After 30 minutes, turn the shoulder and soak with a drizzle of white wine. After another 30 minutes, soak the top of the shoulder with half a liter of water. Keep in the oven for 45 more minutes, making a total of 1h 45min. Take the tray out of the oven, finish cutting the shoulder pieces and serve the potatoes and meat on a plate. On the other hand, preparean easy salad with assorted lettuce , onion cut into wedges and black olives from lower Aragon.
Galician Beef Wok with peppers
And if you want to try more easy and delicious recipes where the PGI Galician Beef is the protagonist, we suggest the Galician Beef wok with peppers.
INGREDIENTS
- 800 gr of Galician PGI Veal to sauté
- 6 tablespoons soy sauce
- 4 tablespoons sesame oil
- 2 cloves of garlic
- 1.5 tablespoon ginger
- 1 red bell pepper
- 1 green pepper
- 1 yellow bell pepper
- 1 tablespoon toasted sesame seeds
- Extra Virgin Olive Oil
STEP BY STEP
Cut the meat into slightly wide strips and marinate them together with the soy, sesame oil, garlic and ginger for at least 12 hours in the fridge. With the wok very hot, add a little oil and sauté the meat without the mashing liquid for a few seconds until the pieces turn golden brown. Separate the meat to the sides of the wok and add the peppers cut in thin julienne to the center, cook for a few seconds until they take color and sauté over high heat mixing meat and peppers. At the end, add the meat mash juice and sesame seeds at the last minute.
Do you need more inspiration? In our recipe section you will find a lot of ideas. Get to work!
