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Sierra de Guadarrama Meat, much more than Meat
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Cow meat lovers who love its ancestral flavour, under the highest quality standards, should try the Sierra de Guadarrama meat. For sure they will not be deceived and it will become one of their top choices, if not the choice.

The Sierra de Guadarrama natural and privileged environment is an excellent context where the Indicación Geográfica Protegida or Protected Geographic Indication “Carne de la Sierra de Guadarrama” is based. This indication was originated after the Quality Denomination “Sierra de Guadarrama Meat” in May 1994; in July 1998 it was updated to a Protected Indication, regionally recognized that year, then backed up nationwide in 2001 and finally on the European level in 2003.

The secrets of the Indication “Carne de la Sierra de Guadarrama” are having cows mainly in a limited area, the impressive and great Sierra de Guadarrama, using selected breeds –Avila type, Charolais and Limousine- bred in extensive facilities and fed with cereal-based food and finally making sure the whole process starting at the breeding and ending at the customer is produced under the highest reliability and through specific channels, with no contact with other meat not proceeding from the Indication.

The exclusive channels also affect to the 120 venues authorized in 2004 to sell “Carne de la Sierra de Guadarrama”. In the freezers, the Indication pieces of meat must be segregated from the rest of the pieces and must be clearly identified. Fresh meat packages from the Indication must be sealed, in order to protect them from external pollution and correctly labelled and numbered.

The whole process confers to the “Carne de la Sierra de Guadarrama” unique characteristics: bright red-rose in colour, not dark, slightly wet appearance, firm texture; not soft neither chewy; meat aroma and taste; well distributed fat making it juicy and firm; the cooked meat is juicy when swallowing and while being fried there are no internal fluids, so there is no boiling involved.

The excellent quality and highest standards of “Carne de la Sierra de Guadarrama” have made possible to be the customer’s choice and that many restaurants in Madrid include it as a star ingredient in some of their dishes.
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