Diario Oficial de la Unión Europea del 14/4/2023 - Comunicaciones e Informaciones
Text version What is this?Dateas is an independent website not affiliated with any government agency. The source of the PDF documents that we publish is the official agency stated in each of them. The text versions are non official transcripts that we do to provide better tools for accessing and searching information, but may contain errors or may not be complete.
Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
C 130/24
EN
Official Journal of the European Union
14.4.2023
In Extremadura, the cattle population of the province of Cáceres represents 13,9 % of the national population, whereas in the province of Badajoz this figure is 8,1 %.
Ploughing teams were a common sight in Extremadura at the beginning of the 13th century. Cattle were excellent draught animals, and were only slaughtered for their meat when they were no longer able to work. There were also animals bred solely for meat, which were slaughtered at their highest body weight.
In Extremadura, the vast majority of ploughing teams were made up of cows, which meant they provided a triple economic advantage: draught, calf-rearing and finally their meat.
We also find references in gastronomy linking the beef to Extremaduran cuisine in numerous recipes, such as lengua estofada con gurumelos stewed tongue with gurumelo mushrooms a typical recipe from Fregenal de la Sierra, riñones de vaca extremeña con setas Extremaduran beef kidneys with mushrooms, callos de vaca extremeña en salsa blanca Extremaduran beef tripe in white sauce, sesos de vaca extremeña con tocino Extremaduran beef brains with bacon, and cocido alentejano con carne de vaca extremeña Alentejo stew with Extremaduran beef a typical recipe from Cheles.
Recetario de cocina extremeña. Estudio de sus orígenes Recipe book of Extremaduran cuisine: a study of its origins, Cofradía Extremeña de Gastronomía, Universitas Editorial, 1985.
Luján and Perucho refer to Extremaduran cuisine as earnest, serious and austere thanks to its great dishes with links to sheep herding, rural life and hunting, such as beef shank and Extremaduran beef marrow El libro de la cocina española. Gastronomía e historia The book of Spanish cuisine. Gastronomy and history, Néstor Luján and Juan Perucho, Danae, 1972.
Chuletas de vaca a la extremeña Extremadura-style beef chops Gran Enciclopedia de la Cocina Grand Encyclopaedia of Cuisine, ABC, 1994, Ediciones Nobel S.A., Madrid, or Entrecot al modo de Cáceres Cáceres-style entrecte Cocina Extremeña Extremaduran Cuisine. Teclo Villalón and Pedro Plasencia, 1999, Editorial Everest. Lomo de vaca extremeña con sal de Añana Extremaduran beef loin with Añana salt La cocina de Gibello Gibellos kitchen, website Recetarios Manuscritos: cocina y alimentación en la baja Extremadura 1860-1960: estudios y recetas Handwritten recipe books: food and cooking in Lower Extremadura 1860-1960: studies and recipes, Andrés Oyola Fabian.
Reference to publication of the specification https www.juntaex.es/documents/77055/621148/Solicitud+IGP+Vaca+de+Extremadura.+Pliego+condiciones.pdf/
06c3c70b-c0b4-27f9-4df3-795006e415af?t=1666696153740
