Ternera de los Pirineos Catalanes

Fresh beef and veal from the Catalan Pyrenees, produced from the Brune des Pyrénées, Aubrac, or Gasconne breeds, or their crosses with Charolaise, Limousine, or Blonde d'Aquitaine sires. Calves are raised extensively with their mothers, slaughtered between 8 and 12 months, and must yield carcasses of at least 160 kilograms. The designation covers Spain and France jointly.

About this designation

Registered as a PGI on 23 April 2010 under file number PGI-ES+FR-1042 (eAmbrosia identifier EUGI00000017019), the designation covers fresh bovine meat produced under three co-official names: Ternera de los Pirineos Catalanes, Vedella dels Pirineus Catalans, and Vedell des Pyrénées Catalanes. It is a joint application between Spain and France. Eligible animals must be born, raised, and fattened within the delimited geographical area. Permitted dam breeds are Brune des Pyrénées, Aubrac, and Gasconne; crossing with Charolaise, Limousine, or Blonde d'Aquitaine sires is also permitted. For at least the first four months of life, calves are fed maternal milk and pasture. After weaning, from four months onward, feed consists of dehydrated fodder and a balanced mixture of ground cereals and legumes. Fattening installations must be covered or semi-covered, provide a minimum of 3 square metres per animal, and hold lots of no more than 20 animals. Carcasses must fall within EUROP classes E, U, or R, with fatness classes 2, 3, or 4. Carcass pH, measured no more than twenty-four hours after slaughter, must be below 6. Carcasses must rest for a minimum of six days before the meat is offered for public sale. Transport time prior to slaughter is limited to three hours. The Generalitat de Catalunya recognised the quality denomination in 1994.

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

Distinctive facts

• Registered as a PGI on 23 April 2010 under file number PGI-ES+FR-1042, as a joint Spanish-French application.
• Calves are slaughtered between 8 and 12 months with a minimum carcass weight of 160 kilograms.
• Carcass pH must be below 6, measured no more than twenty-four hours after slaughter, and carcasses must rest a minimum of six days before sale.
• Fattening lots are limited to a maximum of 20 animals, with a minimum of 3 square metres per animal in covered or semi-covered installations.

Tasting notes

Catalan-Pyrenean veal IGP. Pink flesh, alpine-pasture flavor.

HoReCa use

Catalan-Pyrenees regional cuisine.

Packaging

• Same as other veal IGPs