Ternera Gallega is veal of the indigenous Rubia Gallega and Morena Gallega breeds that are born, raised and slaughtered in Galicia. The meat that is sold under the yellow-labeled Ternera category comes from calves bred in small family farms fed on fodder of vegetable origin and cereals.

The meat sold under the pink certification label of the Suprema category comes from calves bred in traditional farming that are fed exclusively with their mother's milk until they are seven months old. Characterized by its light pink to pale red color and creamy light yellow fat that has, the meat of Ternera Gallega is exquisitely soft, succulent and flavorful.

Ternera de Los Pirineos Catalanes is veal obtained from the Pyrenean Brown, Aubrac, and Gascon breeds that adapted to the climate conditions of the region and were reared in the open air. The area of production includes both the Spanish and the French part of the Catalan Pyrenees that is a culturally and geographically homogeneous area.

The animals graze freely in the mountains and are fed on a mixture of cereals and ground leguminous grains. No chemicals or by-products can be added to the feed. The animals are slaughtered in a controlled environment using traditional methods to ensure the superior quality. 

The origins of Vitellone Bianco dell’Appennino Centrale can be traced back to the pre-Roman times when the Etruscans raised cows with the same common characteristics of the Podolica cattle breeds which are reared in the Apennines today.

The fresh veal meat of Vitellone Bianco dell’Appennino Centrale is obtained from 12 to 24 months old cows and bullocks of the Central Italian Chianina, Marchigiana and Romagnola white breeds. The animals are raised in the regions of Umbria, Marche, Abruzzo, Molise, Emilia-Romagna, Campania, Lazio and Tuscany. 

Veau du Limousin are suckling calves of the pure Limousine or Charollais breed that are slaughtered at an age of 3 to 5 months, and the carcasses weigh between 85 and 150 kilograms. Calves feed almost exclusively on milk.

The soil on which the calves are reared is deficient in iron, so the meat itself is uniquely white-pink in colour. The meat is finely textured and well marbled, with great muscular development and a creamy white fat. It is very tender, revealing its characteristic flavors and melting properties when cooked. 

Lafões veal is exclusively produced by family farms in the subregion of Lafões in the municipality of Viseu in central Portugal. The region is a huge green valley intersected by the Vouga and Douro rivers. The high quality of this meat was documented as early as the nineteenth century, and it has only improved since.
Lafões veal is meat from the crossing of two breeds of cattle – Mirandesa and Arouquesa.

These animals are reared in pens and fed on their mothers' milk, hay, and seasonal vegetables. Once slaughtered, the meat is aged for about five days. Vitela de Lafões has a light pink color and even marbling. The meat has a smooth consistency and is moist and succulent. 

Rosée des Pyrénées Catalanes is white veal meat obtained from the Pyrenean Brown, Aubrac or Gascon hardy breeds or from the cross-breeding of the mothers of these breeds with males of the Charolais, Limousin or Blonde d'Aquitaine breeds.

The production area is located in the Catalan Pyrenees, which is a culturally and geographically homogenous area, despite belonging to two different states – France and Spain. The free-range calves remain with their mothers throughout their whole life and they feed exclusively on maternal milk and mountain pasture grass.