Division 4.5 Method of production

The livestock comes from the ‘Rasa Aragonesa’, ‘Ojinegra de Teruel’ and ‘Roya Bilbilitana’ breeds. Slaughter, skinning and evisceration are carried out in accordance with the statutory methods. The carcases are left to air until the interior of the muscle tissue reaches an appropriate temperature for maturing and transportation. The carcases will be kept at a temperature of 3-4 °C for a period of under 24 hours and 1-3 °C for longer periods; they will be preserved for a period not exceeding six days.