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Quality Certification

News

The Tasca do Valado received the quality certificate of arouquesa meat on February 13, 2015.

The arouquesa meat has certain characteristics which are all defined in the specification, such as:
Fat – is variable in color, being white (veal), the creamy white (calf) and yellow (cow and calf);
Color – is variable and is pink pale pale pink (calf), pink to light red (calf) and reddish to dark red (cow and calf);
Consistency of Meat – firm and slightly moist;
Smell and Taste – in all classes, the smell and the taste are sui generis.