Carne de Salamanca

Carne de Salamanca is beef from the Morucha breed traditionally pastured in the province of Salamanca. The herbs and plants found in the mountains and in the meadows where animals graze freely give this beef its characteristic taste and texture.

This highly valued meat is bright pink to red in color and has very fine muscle fibres with evenly distributed fat. All this contributes to this meat being juicy and tender with a distinctive taste and flavor. There are three categories of Carne de Salamanca depending on the time of the slaughter; Ternera, Añojo and Cebón.