HEART OF SPAIN
Castilla y León is one of the major meat-producing regions in Spain, and enjoys great prestige in the production of high quality fresh meat. This quality is supported by three protected geographical indications, Carne de Ávila (beef), Carne Morucha de Salamanca (beef) and Lechazo de Castilla y León (baby lamb); and five guaranteed brands, Cochinillo de Segovia (suckling pig), Carne de Cervera and Montaña Palentina (beef), Ternera de Aliste (beef), Ternera Charra (beef) and Tostón de Arévalo (suckling pig).
In Castilla y León, the baby lambs produced under the Protected Geographical Indication are lambs from autochthonous breeds, milk-fed, weighing 9-12 kg and aged under 35 days. The meat ranges from an off white colour, to pale pink. It is tender, lean, juicy meat, with a gentle texture. It is most commonly served roasted in quarters, in wood oven with just a little water and salt; although chops are also traditionally char-grilled over a vine-wood fire. It can also be prepared in other ways, or even as burgers.
The Guaranteed Brand Segovia Suckling Pig is a white piglet bred in the province of Segovia, milk-fed, sent to slaughter at no more than 3 weeks of age and weighing between 4.5 and 6.5 kg. It is most commonly roasted with salt and water. The meat has a distinctive aroma and while the skin is fine and crispy.