| 14.6.2022 | SL | Uradni list Evropske unije | C 229/13 | 14.6.2022 | EN | Official Journal of the European Union | C 229/13 |
| Objava zahtevka za registracijo imena v skladu s členom 50(2), točka (a), Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta o shemah kakovosti kmetijskih proizvodov in živil | Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs |
| (2022/C 229/05) | (2022/C 229/05) |
| V skladu s členom 51 Uredbe (EU) št. 1151/2012 Evropskega parlamenta in Sveta (1) je ta objava podlaga za uveljavljanje pravice do ugovora zoper zahtevek v treh mesecih od datuma te objave. | This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication. |
| ENOTNI DOKUMENT | SINGLE DOCUMENT |
| „VACA GALLEGA – BUEY GALLEGO“ | ‘VACA GALLEGA – BUEY GALLEGO’ |
| EU št.: PGI-ES-02308 – 27.4.2017 | EU No: PGI-ES-02308 – 27.4.2017 |
| ZOP ( ) ZGO (X) | PDO ( ) PGI (X) |
| 1. Ime | 1. Name |
| „Vaca Gallega – Buey Gallego“ | ‘Vaca Gallega – Buey Gallego’ |
| 2. Država članica ali tretja država | 2. Member State or Third Country |
| Španija | Spain |
| 3. Opis kmetijskega proizvoda ali živila | 3. Description of the agricultural product or foodstuff |
| 3.1. Vrsta proizvoda | 3.1. Type of product |
| Skupina 1.1 Sveže meso in klavnični izdelki | Class 1.1. Fresh meat and offal |
| 3.2. Opis proizvoda, za katerega se uporablja ime iz točke 1 | 3.2. Description of the product to which the name in (1) applies |
| Sveže meso čistopasemskih galicijskih krav in volov ali križancev galicijske svetle in rjave pasme (cachena, caldelana, frieiresa, limiana ter vianesa), pasem asturiana de los valles, limousin in blonde d’Aquitaine ter holstein-frizijske pasme in švicarske rjave pasme. | Fresh meat from Galician cows and steers of the Galician blond, Galician brown (Cachena, Caldelana, Frieiresa, Limiana and Vianesa), Asturiana de los Valles, Limousin, Blonde d’Aquitaine, Friesian, and Brown Alpine breeds, whether pure-bred or crosses between them. |
| Razlikuje se med naslednjimi vrstami živali glede na spol, starost in sistem reje: | A distinction is made between the following types of animal on the basis of their sex, age and the system of production: |
| (a) | krave: samice, ki so pred zakolom vsaj enkrat telile. Njihovo meso je rdeče do češnjevo rdeče barve in prepredeno s tankimi progami. Maščoba je smetanasto bele do rumenkasto bele barve, ima čvrsto teksturo in na otip čvrsta vlakna: | — | mesnatost trupov: kategorije E, U, R in O (razen O–). Ta mesnatost se ne upošteva za trupe goveda galicijske rjave pasme; | — | stopnje zamaščenosti: 5, 4 in 3; | a) | Cows: females that have calved at least once before slaughter. Their meat is red to cherry-red in colour, and marbled with thin streaks. The fat is creamy-white to yellowy-white in colour, with a firm texture and fibres that are firm to the touch. | — | Carcass conformation: E, U, R and O (except O-). Where the carcasses are from cattle of the Galician brown breed, the conformation will not apply. | — | Degree of fat cover: 5, 4 and 3. |
| (b) | voli: samci, ki so kastrirani pred dopolnjenim prvim letom starosti in so ob zakolu starejši od 48 mesecev. Njihovo meso je rdeče do vijoličasto rdeče barve, z izrazito marmornato strukturo. Maščoba je biserno bele do rumene barve, ima čvrsto teksturo in na otip čvrsta vlakna: | — | mesnatost trupov: kategorije E, U in R, | — | stopnji zamaščenosti: 5 in 4. | b) | Steers: males that are castrated before they are 1 year old and are more than 48 months old at slaughter. Their meat is red to purple-red in colour, with a pronounced marbling. The fat is pearly-white to yellow, with a firm texture and fibres that are firm to the touch. | — | Carcass conformation: E, U and R. | — | Degree of fat cover: 5 and 4. |
| Meso „Vaca Gallega – Buey Gallego“ ima zaradi zamaščenosti vonj po živalski maščobi (povprečni delež medmišične maščobe v trupih presega 5,6 %); je mehko in sočno, z izrazitim in dolgotrajnim mesnatim okusom ter nekoliko kiselkastim pookusom. | ‘Vaca Gallega – Buey Gallego’ meat has a smell of animal fat because of its fat cover (the average percentage of intramuscular fat in the carcasses is greater than 5,6 %); it is tender and succulent in the mouth with a marked and long-lasting meaty flavour and a slightly acidic aftertaste. |
| Trupi, četrtine trupov, ledja in drugi kosi, ki so namenjeni filetiranju ter se sveži prodajajo potrošnikom po kosih, se predstavijo ohlajeni. Če se zamrznejo, niso več zaščiteni z ZGO. | The carcasses, quarters, loin and the other cuts intended for filleting and for sale to the consumer fresh and by the cut must be presented chilled. They will lose the protection of the PGI if they undergo freezing. |
| Izraz „selección“ se lahko uporabi za označevanje mesa, zajetega z ZGO in pridobljenega iz trupov „Vaca Gallega“ in „Buey Gallego“, za katere sta značilna delež marmornate strukture in oranžno-rumena plast prekrivne maščobe. pri čemer izpolnjujejo naslednje zahteve: | The word ‘selección’ may be used to label meat covered by the PGI from carcasses of both ‘Vaca Gallega’ and ‘Buey Gallego’ that are notable for the amount of marbling and the orangey-yellow colour of their covering fat and meet the following requirements: |
| — | mesnatost trupov: kategorije E, U in R+, | — | Carcass conformation: E, U and R+. |
| — | stopnji zamaščenosti: 5 in 4+. | — | Degree of fat cover: 5 and 4+. |
| 3.3. Krma (samo za proizvode živalskega izvora) | 3.3. Feed (for products of animal origin only) |
| Krave in voli se v produktivnem obdobju v glavnem prehranjujejo s pašo, svežo krmo (trava in žita) in konzervirano krmo (travna silaža, koruzna silaža in seno), ki se dopolnijo z žitom, krompirjem, repo, slamo in krmno mešanico. | During their productive lives, the feed of the cows and steers is based on grazing, fresh fodder (grass and cereals) and conserved fodder (grass silage, maize silage and hay), supplemented with grain, potatoes, turnips, straw and compound feed. |
| Blago atlantsko podnebje omogoča obilno zgodnje spravilo krme z visoko energijsko vrednostjo in kakovostnimi beljakovinami, kar zagotavlja, da imajo živali dovolj krme. Upošteva se tudi dejstvo, da povprečna letna gostota živali ne sme presegati dve GVŽ na hektar kmetijske površine v uporabi (KPU). | The mild Atlantic climate favours the abundant and early harvest of high energy and protein-quality fodder, ensuring the animals’ supply of feed. Account is also taken of the fact that the average annual stocking density must not exceed 2 LUs per hectare of utilised agricultural area (UAA). |
| Večina uporabljene krme mora izvirati s samega kmetijskega gospodarstva, vsaj 80 % pa mora izvirati z geografskega območja, zajetega z ZGO. Na galicijskih travnikih večinoma uspevajo trave (bilnica, šopulja, travniška latovka, ljuljka in navadna pasja trava), v manjši meri pa tudi metuljnice (detelja in nokota). Vnos energije s krmo se dopolni z zrelo in nezrelo koruzno silažo ter žitnim zdrobom. | The majority of the fodder used must come from the holding itself and at least 80 % of it must come from the geographical area covered by the PGI. The species found in the Galician meadows comprise mainly grasses (fescue, bent grass, meadow grasses, ray-grasses and cocksfoot) and, to a lesser extent, legumes (clover and bird’s-foot trefoil). The energy input of the feed is supplemented by mature and immature maize silage and cereal meal. |
| Prehrana živali v fazi dopitanja se lahko dopolni s krmno mešanico do največ 1 kg suhe snovi na dan in do povprečne žive teže 100 kg v tej fazi. Krma mora biti pripravljena iz surovin rastlinskega izvora. Vsebovati mora vsaj 80 % žit in žitnih proizvodov, stročnic ter oljnic. Uporaba proizvodov, ki lahko vplivajo na normalno hitrost rasti krav in volov, ter stranskih proizvodov iz recikliranih živali je strogo prepovedana. | During the finishing phase the animals’ diet may be supplemented with compound feed, up to a maximum of 1 kg of dry matter per day and an average live weight of 100 kg during that phase. Such feed must be made from raw materials of plant origin. It must contain at least 80 % cereals and cereal derivatives, legumes and oilseeds. The use of products that could interfere with the normal rate of growth of the cows and steers, as well as the use of recycled animal by-products, is expressly prohibited. |
| 3.4. Posebne faze proizvodnje, ki jih je treba izvajati na opredeljenem geografskem območju | 3.4. Specific steps in production that must take place in the defined geographical area |
| Skotitev, reja, pitanje in zakol krav in volov ter razrez trupov morajo potekati na opredeljenem geografskem območju. | The birth, rearing, fattening and slaughter of the cows and steers and the cutting of the carcasses must take place in the defined geographical area. |
| 3.5. Posebna pravila za rezanje, ribanje, pakiranje itn. proizvoda, za katerega se uporablja registrirano ime | 3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers |
| Proizvod se lahko stara, predela v fileje, pakira in označi v obratih za predelavo mesa, registriranih pri regulativnem odboru, ali v obratih, ki so že podpisali sporazum o sodelovanju z regulativnim odborom, ki zajema nadzor, označevanje in trženje zaščitenega proizvoda. | The product may be aged, filleted, packaged and labelled in meat processing plants registered with the Regulatory Board or in establishments that have already signed a collaboration agreement with the Regulatory Board covering the control, labelling and marketing of the protected product. |
| 3.6. Posebna pravila za označevanje proizvoda, za katerega se uporablja registrirano ime | 3.6. Specific rules concerning labelling of the product to which the registered name refers |
| Vsi trupi, četrtine trupov, kosi in porcije morajo biti označeni z registriranim imenom„ Vaca Gallega – Buey Gallego“ in naslednjim logotipom ZGO: | All carcasses, quarters, cuts and portions must bear the registered name ‘Vaca Gallega – Buey Gallego’ and the following PGI logo: |
| Navedbi „Vaca Gallega“ ali „Buey Gallego“ (odvisno od vrste mesa) morata biti na vsaki oznaki v istem vidnem polju kot registrirano ime in logotip ZGO, kot je prikazano v nadaljevanju: | The words ‘Vaca Gallega’ or ‘Buey Gallego’ (depending on the type of meat) must appear on each label in the same visual field as the registered name and the PGI logo, as shown below: |
| 4. Jedrnata opredelitev geografskega območja | 4. Concise definition of the geographical area |
| Geografsko območje, zajeto z zaščiteno geografsko označbo „Vaca Gallega – Buey Gallego“, obsega celotno avtonomno skupnost Galicijo. | The geographical area covered by the protected geographical indication ‘Vaca Gallega – Buey Gallego’ is the whole of the Autonomous Community of Galicia. |
| 5. Povezava z geografskim območjem | 5. Link with the geographical area |
| Povezava med geografskim območjem in mesom „Vaca Gallega – Buey Gallego“ je osnovana na posebnostih proizvoda in jo dodatno krepi njegov ugled. | The link between the geographical area and ‘Vaca Gallega – Buey Gallego’ meat is founded on the specific characteristics of the product and is strengthened by its reputation. |
| Fizične značilnosti in naravni dejavniki na geografskem območju | Physical characteristics and natural factors in the geographical area |
| Reja in pitanje krav in volov, primernih za proizvodnjo mesa „Vaca Gallega – Buey Gallego“, sta zgodovinsko povezana s posebnimi geografskimi značilnostmi Galicije, zlasti zaradi njenih tal in podnebnih razmer, ugodnih za proizvodnjo krme. | The rearing and fattening of cows and steers suitable for the production of ‘Vaca Gallega – Buey Gallego’ are historically linked to the specific geographical environment of Galicia, in particular because of its soil and climatic conditions for forage production. |
| V galicijski pokrajini prevladujejo valoviti griči in hribi, redko višji od 800 m, ki se prepletajo z zavetnimi dolinami, zato se lahko živina tu pase vse leto. To pokrajino namaka obširno omrežje rek, ki zagotavljajo vodo za namakanje ter za napajanje krav in volov. Voda vsebuje razmeroma veliko natrija in kloridov ter malo kalcija, magnezija in silicija. | The Galician landscape is dominated by rolling hills and low mountains which are rarely higher than 800 m, mixed in with sheltered valleys, which make year-round grazing possible. These are irrigated by a large network of rivers providing water for irrigation and for the cows and steers to drink. The water is relatively high in sodium and chlorides, but low in calcium, magnesium and silicon. |
| Tla ležijo večinoma na granitnih kamninah, skrilavcih in glinastih skrilavcih, zanje pa sta značilni kislost in visoka vsebnost organskih snovi. Podnebje je zmerno, z močnim oceanskim vplivom ter značilnimi blagimi temperaturami (tehtana povprečna temperatura je višja od 13 °C) in obilnimi padavinami (več kot 1 100 mm/leto). | The soils lie mainly on granitic rocks, schists and shale, characterised by their acidity and high organic-matter content. The climate is temperate with a strong ocean influence, and is marked by mild temperatures (weighted average greater than 13 oC) and abundant precipitation (over 1 100 mm/year). |
| V takšnem okolju uspeva zelo raznoliko rastlinstvo, večinoma hemikriptofiti, pri čemer prevladujejo acidofilne vrste, ki so se prilagodile lokalnim razmeram. Posebej velja omeniti naravne travniške vrste, zlasti trave (večinoma bilnica, šopulja, travniška latovka, ljuljka in navadna pasja trava), pa tudi metuljnice (detelja in nokota) s številnimi ekotipi in sortami z avtohtono genetsko osnovo. Te na območju dobro uspevajo, njihova vrednost pa temelji na prilagojenosti okolju. | These environmental conditions have produced a very varied flora, consisting mainly of hemicryptophytes, with a predominance of locally adapted acidophilic species. Of particular note are the natural meadow species, especially grasses (mainly fescue, bent grass, meadow grasses, rye-grasses and cocksfoot) and also legumes (clover and bird’s-foot trefoil), with many ecotypes and varieties with an indigenous genetic base. They flourish in the area and are valued for having adapted to it. |
| Te naravne razmere spodbujajo proizvodnjo krme in omogočajo, da se krave in voli večinoma lahko prehranjujejo z viri, ki prihajajo s samega kmetijskega gospodarstva. | These natural conditions promote forage production and allow the cows and steers to be fed, for the most part, on the resources of the holding itself. |
| Zgodovinski in človeški dejavniki | Historical and human factors |
| V Galiciji so krave in vole vzrejali že v prazgodovini. Od 12. stoletja se je razvil model proizvodnje, v okviru katerega so krave in vole postopoma vključili v delovanje družinskih kmetij. Pomen tega modela je postal jasen v 18. stoletju, ko so krave in voli pomagali pri delu na polju, ob koncu njihovega življenja pa so jih pitali za meso. V obdobju od 16. do 20. stoletja so tretjino španskega goveda vzrejali v Galiciji. | The rearing of cows and steers in Galicia dates back to the prehistoric era. From the 12th century onwards, a model of production developed in which cows and steers were gradually incorporated into the operation of family farms. Its importance has been evident since the 18th century, when cows and steers worked in the fields and at the end of their lives were fattened for meat. Between the 16th and 20th centuries, one third of Spanish cattle were reared in Galicia. |
| V sredini 20. stoletja so družine nadaljevale tradicionalne proizvodne prakse, ki so zaradi težkih razmer v povojnem obdobju postale njihov način preživetja, zato se je ohranil ključni element kakovosti tega proizvoda, tj. posebna metoda pitanja z lokalnimi viri. Živino še naprej vzrejajo na majhnih družinskih kmetijah, kjer se ohranja simbioza med živino, zemljo in ljudmi, in ki so zavezane krmljenju in uporabi skrbnih praks upravljanja, ki se prenašajo iz roda v rod. | In the mid 20th century, the hardships of the post-war period led families to continue with traditional production practices as a means of survival, which meant that the key element in the quality of this product was preserved, namely a particular method of fattening, using local resources. Livestock rearing remains founded on small family farms which maintain the symbiosis between livestock, land and people and are committed to the feeding and careful management practices passed down through the generations. |
| Skratka, skrivnost teh krav in volov so razkrili zgodovinarji: mali proizvajalci in majhne črede, živali, ki pomagajo pri delu na polju, a ne pretirano, ob koncu njihovega „delovnega“ življenja pa jih v hlevu skrbno pitajo s svežo travo in drugo krmo. Ta metoda pitanja, ki skrb za krave in vole združuje z zmernim gibanjem ter se je sčasoma razširila po vsej regiji, kjer je dokazano prisotna že stoletja, izboljšuje končno kakovost mesa, po kateri je prepoznavno. Meso je uživalo takšen ugled, da so v 18. in 19. stoletju številni strokovnjaki, na primer Martín Sarmiento, N. Casas in R. Jordana y Morera, Galicijo in njene živinorejce postavljali za zgled preostali Španiji: majhna kmetijska gospodarstva, ki združujejo kmetijstvo in živinorejo, da ustvarjajo bogastvo, poseljujejo zemljišča ter proizvajajo najboljšo živino in meso v kraljevini. | In summary, historians have revealed the secret of these cows and steers: small producers and small-sized herds, animals that work in the fields – but not to excess – and, in stalls at the end of their working lives, are carefully fattened on fresh meadow grass and other feed. This fattening method, which combines care of the cows and steers with moderate exercise and which gradually became widespread across the whole region, with evidence of it going back centuries, improves the final quality of the meat and helps to distinguish it. Its reputation was such that as early as in the 18th and 19th centuries many experts, such as Martín Sarmiento, N. Casas and R. Jordana y Morera, presented Galicia and its livestock farmers as an example for the rest of Spain: small holdings where agriculture and livestock rearing are combined to create wealth, populate the land and produce the kingdom’s best livestock and meat. |
| Najpogostejši sistem reje je polekstenzivni, saj se dobro ujema z galicijsko pokrajino ter razdrobljenostjo in majhnostjo kmetij. Krave in voli se čez dan običajno pasejo, noč pa preživijo v hlevu, kjer dobijo dodatno krmo. | The most common system of production is semi-extensive because of its compatibility with the Galician terrain and the degree of fragmentation and small-scale nature of the farms. The cows and steers usually graze during the day and are kept in stables at night, which is when they are given additional feed. |
| Pred zakolom krav in volov je potrebna faza dopitanja, ki traja vsaj šest mesecev. Tako se živali v skladu z galicijsko tradicijo pred zakolom zadržujejo v hlevu ali pa se vsaj omeji njihovo gibanje na polju. | A finishing period for the cows and steers of at least 6 months before slaughter is needed in order to complete their fattening. This is why, in keeping with Galician tradition, the animals are kept in stables – or their movements in the field are at least limited – before slaughter. |
| Posebnosti proizvoda | Specific characteristics of the product |
| Povprečni delež medmišične maščobe trupov „Vaca Gallega – Buey Gallego“ znaša več kot 5,6 %, kar bistveno presega povprečne vrednosti pri trupih drugih krav in volov. To se šteje za pozitivno lastnost, ki je ključnega pomena za senzorično kakovost mesa (okus, mehkost, sočnost in okusnost). | The average intramuscular fat percentage of ‘Vaca Gallega – Buey Gallego’ carcasses is above 5,6 %, which is significantly higher than the average values of other cow and steer carcasses. This is considered a positive factor that is key to the sensory quality of the meat (its taste, tenderness, succulence and palatability). |
| Meso „Vaca Gallega – Buey Gallego“ ima dober lipidni profil, za katerega je značilna visoka relativna vsebnost mononenasičenih in polinenasičenih maščobnih kislin. Poleg tega se ponaša z odličnim razmerjem med maščobnima kislinama n-6 in n-3, ki je v povprečju nižje od 2,05. | ‘Vaca Gallega – Buey Gallego’ meat has a good lipid profile, characterised by its high relative monounsaturated and polyunsaturated fatty acid content. Moreover, the n-6/n-3 fatty acid ratio is excellent as it is on average below 2,05. |
| Vzročna povezava med geografskim območjem, človeškimi dejavniki in posebnostmi proizvoda | Causal link between the geographical area, human factors and the specific characteristics of the product |
| Metode proizvodnje mesa v Galiciji se osredotočajo na kombinirani sistem paše in krmljenja v hlevih. Kmetijska gospodarstva uporabljajo lastne vire krme in presežne pridelke za proizvodnjo mesa z marmornato strukturo, ki izstopa po svojih značilnostih in senzorični kakovosti. | Meat production methods in Galicia revolve around a mixed system in which grazing alternates with feeding in stalls. The holdings make use of their own feed resources and harvest surpluses, producing marbled meat that stands out for its characteristics and sensory quality. |
| Krmo sestavljajo krmne rastline, predvsem zelo bujne trave in metuljnice, katerih ekotipi in sorte so cenjeni zaradi prilagojenosti lokalnemu okolju. V kombinaciji z obdobjem dopitanja, ki traja najmanj šest mesecev in v katerem se vnos energije iz krme za krave in volove dopolni z zrelo in nezrelo koruzno silažo, žitnim zdrobom ter krmno mešanico, to pomeni, da trupi „Vaca Gallega – Buey Gallego“ vsebujejo zgoraj navedeni delež medmišične maščobe, ki presega povprečne vrednosti pri drugih trupih. | The feed comprises fodder, principally very productive grasses and legumes whose ecotypes and varieties are valued for their adaptation to the local environment. These, together with the minimum finishing period of 6 months during which the energy input of the feed of the cows and steers is supplemented by mature and immature maize silage, cereal meal and also compound feed, means that ‘Vaca Gallega – Buey Gallego’ carcasses contain the above percentage of intramuscular fat, which is higher than the average values of other carcasses. |
| Trupi „Vaca Gallega – Buey Gallego“ se ponašajo z dobrim lipidnim profilom, v katerem mononenasičene in polinenasičene maščobne kisline prevladujejo nad nasičenimi maščobnimi kislinami, kar je posledica navade, da se govedo pusti na paši, dejstva, da krma vsebuje vsaj 80 % krmnih rastlin, proizvedenih v Galiciji, kjer prevladujejo avtohtone vrste acidofilnih trav, ter kemične sestave vode v regiji. Zato ima meso tudi vonj po živalski maščobi, dolgotrajen mesnat okus in nekoliko kiselkast pookus, ki so značilni za zaščiteni proizvod. | The usual custom of letting the cattle graze, the feed comprising fodder of which at least 80 % is produced in Galicia, where native acidophilic grass species predominate, and the chemical composition of the region’s water give ‘Vaca Gallega – Buey Gallego’ carcasses a good lipid profile, with a preponderance of monounsaturated and polyunsaturated fatty acids relative to saturated fatty acids. These factors also give the meat a smell of animal fat, a long-lasting meaty flavour and a slightly acidic aftertaste, which are typical of the protected product. |
| Povezava med geografskim območjem in značilnostmi proizvoda je opisana v poročilu, ki potrjuje povezavo med geografskim območjem ter kakovostjo mesa galicijskih krav in volov, ki ga je pripravila fundacija Fundación Centro Tecnolóxico da Carne (11. april 2016). | The link between the geographical area and the characteristics of the product is established in the Report certifying the link between the geographical area and the quality of Galician cow and steer meat, drawn up by the Fundación Centro Tecnolóxico da Carne (11.4.2016). |
| Ugled | Reputation |
| Meso „Vaca Gallega – Buey Gallego“ je cenjeno med potrošniki in pogosto omenjeno v kulinaričnih besedilih iz 19. in 20. stoletja. Leta 1878 je Museros y Rovira zapisal: „Njihovo meso je, zahvaljujoč krmi, ravno prav mastno in izjemnega okusa.“ Leta 1894 je Ángel Muro, vodilni gastronom v španski kulinarični zgodovini, meso opisal takole: „Visokokakovostno goveje meso krave ali vola bogate, temno rdeče barve, s progami, ki spominjajo na marmor.“ | ‘Vaca Gallega – Buey Gallego’ meat is appreciated by consumers and frequently referred to in culinary texts from the 19th and 20th centuries. In 1878 Museros y Rovira stated: ‘Its meat is lean and has an exquisite flavour because of the feed it has been given.’ In 1894 Ángel Muro, the foremost gourmet in Spanish culinary history, described it thus: ‘Good quality beef from cow or steer, with a rich, dark-red colour, and veins like marble.’ |
| Številni strokovnjaki menijo, da to meso spada v izbrano skupino najboljših vrst mesa na svetu, ki je v številnih državah na voljo v delikatesnih trgovinah, klavnicah in sektorju visoke kulinarike. Kuharski mojster Stéphane Décotterd je 11. februarja 2017 na svoji spletni strani www.stephanedecotterd.com objavil zapis z naslovom Le bœuf de Galice, la meilleure viande du monde? (Je galicijska govedina najboljše meso na svetu?), novinar Manuel Darriba pa je v časniku El Mundo, ki je izšel 8. novembra 2009, napisal članek z naslovom El buey gallego. 1 600 kilos de la mejor carne del mundo (Galicijski vol: 1 600 kilogramov najboljšega mesa na svetu). Meso „Vaca Gallega – Buey Gallego“ je znamenit in cenjen proizvod, kar dokazuje dejstvo, da ga je mogoče najti v specializiranih mesnicah, na jedilnikih vrhunskih restavracij in v jedeh slavnih kuharskih mojstrov. | For many experts, this meat is one of a select group of meats considered among the best in the world, both in delicatessen butchers’ and in the haute cuisine sector in many countries. (On his Internet: www.stephanedecotterd.com chef Stéphane Décotterd noted ‘Le bœuf de Galice, la meilleure viande du monde?’ [‘Galician beef: the best meat in the world?’], published on 11.2.2017, and in El Mundo journalist Manuel Darriba wrote an article entitled ‘El buey gallego. 1.600 kilos de la mejor carne del mundo’ [‘The Galician steer: 1 600 kilos of the best meat in the world’], published on 8.11.2009.) ‘Vaca Gallega – Buey Gallego’ meat is a famous and renowned product, as shown by the fact that it can be found in specialist butchers’ shops, on menus in high-end restaurants and in dishes prepared by well-known chefs. |
| Nanj se sklicujejo v številnih nacionalnih in mednarodnih medijih, na primer: novinar Carlos Herrera v časopisu XLSemanal: „... ko so v baru Iñaki v mestu Balmaseda na žar vrgli kos tega mesa, so se dobesedno odprla nebesa. To je bil pravi kos galicijske govedine ...“ (8. april 2018); novinarka Marie-Claire Digby v časopisu The Irish Times: „Najboljši kos govejega mesa, kar jih je kuharski mojster Gareth Smith kdaj koli pokusil, je bilo meso ene od tistih galicijskih krav ...“ (2. december 2016). Meso hvalijo tudi številni gastronomski kritiki (Mike Gibson, Killian Fox, Jay Rayner, Lydia Itoi, Jeffrey Steingarten, Jacob Richler, Janet Mendel idr.), pisci blogov in oblikovalci javnega mnenja, ki se spoznajo na goveje meso krav in volov. | In the national and international media there are numerous references, such as: journalist Carlos Herrera in XLSemanal: ‘...when the Iñaki bar in Balmaseda tossed a piece on their grill, the heavens literally opened. It was a real piece of Galician beef ...’ (8.4.2018); journalist Marie-Claire Digby in The Irish Times: ‘The best piece of beef chef Gareth Smith has ever eaten was from one of those Galician cows ...’ (2.12.2016). The meat has also been viewed favourably by many food critics (Mike Gibson, Killian Fox, Jay Rayner, Lydia Itoi, Jeffrey Steingarten, Jacob Richler, Janet Mendel, etc.), bloggers and opinion formers specialising in beef from cows and steers. |
| Sklic na objavo specifikacije proizvoda | Reference to publication of the product specification |
| https://mediorural.xunta.gal/sites/default/files/produtos/en-tramitacion/Pliego-de-condiciones-IGP-Vaca-Gallega-Buey-Gallego-febreiro-2022.pdf | https://mediorural.xunta.gal/sites/default/files/produtos/en-tramitacion/Pliego-de-condiciones-IGP-Vaca-Gallega-Buey-Gallego-febreiro-2022.pdf |
| (1) UL L 343, 14.12.2012, str. 1. | (1) OJ L 343, 14.12.2012, p. 1. |
