Carne de Ávila

Protected fresh beef from cattle of the Avileña-Negra Ibérica breed, and from first-cross animals between Avileña-Negra Ibérica cows and Charolais or Limousin bulls, reared across a defined multi-region area of Spain and processed within a more restricted zone. Animals are classified as calf, yearling, or young bull according to age at slaughter. Carcases must meet specified conformation and fat-cover classes on the European scale.

About this designation

Carne de Ávila is registered as a PGI under file number PGI-ES-0093, with EU protection granted on 21 June 1996. The eAmbrosia identifier is EUGI00000012968. The applicant body is the Consejo Regulador de la Indicación Geográfica Protegida Carne de Ávila. Eligible meat must come from animals of the Avileña-Negra Ibérica breed or from the first cross between breeding cows of that breed and breeding bulls of the Charolais or Limousin breeds. Three age-based categories are defined: a calf is slaughtered at a maximum age of 12 months and must have remained with the dam for at least 5 months; a yearling is weaned at a minimum age of 5 months and slaughtered between 12 and 24 months; a young bull is slaughtered between 24 and 48 months. Eligible carcases must have a conformation class on the European scale of between O and U+ and a degree of fat cover of between 2 and 4. The meat must be matured for a minimum of four days. Animals are born, reared, and fattened in a broad production area spanning districts across Andalusia, Aragon, Castile-La Mancha, Castile-León, Extremadura, La Rioja, and Madrid. Slaughter and processing are confined to a more restricted set of districts within Castile-León, Castile-La Mancha, Extremadura, and Madrid. Each carcase carries a label set issued under the authority of the Consejo Regulador, bearing the identification mark and logo of the Regulatory Council, the official identification mark, date of slaughter, carcase number, the European PGI logo, and a barcode.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 21 June 1996 under file number PGI-ES-0093 (eAmbrosia identifier EUGI00000012968).
• The specification permits only animals of the Avileña-Negra Ibérica breed and first-cross offspring of Avileña-Negra Ibérica cows with Charolais or Limousin bulls; no other breeds are permitted.
• Eligible carcases must fall within conformation class O to U+ and fat-cover class 2 to 4 on the European scale; carcases outside these ranges are excluded.
• The meat must be matured for a minimum of four days before sale under the designation.

Tasting notes

Castilian beef IGP from Ávila province, native Avileña-Negra Ibérica breed. Bright cherry-red meat with characteristic marbling, robust beefy flavor with grass-fed character.

HoReCa use

Chuletón de Ávila (rib steak) is a well-known preparation associated with this designation in Castilian steakhouses, where it is traditionally grilled over wood.

Packaging

• carcass-half-150-180kg
• primal-cuts-vacuum-various
• chuletón-1-1.5kg
• solomillo-1-1.5kg
• entrecot-300-400g
• dry-aged-pavé-300g