Division 4.5 Method of production

Animals of local breeds (‘raço di biou’, ‘de combat’ or a cross of the two) must be born, reared, slaughtered and cut in the geographical area. They must be reared unrestrained, in the open air and extensively to ensure that they remain wild. Their main feed must consist of pasture. They must remain in the wetland area for not less than six months. Slaughter must take place as soon as the animals are unloaded. The weight of carcasses for tax purposes must be 100 kg or more, except for heifers of between 18 and 30 months, for which the weight is set at 85 kg. The carcasses must be deep red in colour. They are drained slightly. Carcasses should be hung in the slaughterhouse for not less than 48 hours and not more than five days.