Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
Date: 2025-02-27
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Northern Portugal, Portugal, beef, consumer information, designation of origin, labelling, product designation, quality control of agricultural products








C_202501478EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2025/1478


27.2.2025






Publication of an approved standard amendment to a product specification of a protected designation of origin or protected geographical indication in the agricultural products and foodstuffs sector, as referred to in Article 6(2) and (3) of Commission Delegated Regulation (EU) No 664/2014
(C/2025/1478)

This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).
COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE


                     ‘Carne Mirandesa’
                  


EU No: PDO-PT-0241-AM03 - 29 November 2024
                  


PDO (X) PGI ( )

1.   Product name


               ‘Carne Mirandesa’
            
2.   Member State to which the geographical area belongs

Portugal
3.   Member State authority communicating the standard amendment

Directorate-General for Agriculture and Rural Development
—
4.   Description of the approved amendment(s)


Explanation of why the amendment(s) fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012:

All the proposed amendments are standard amendments, as they are not Union amendments (Article 24 of Regulation (EU) No 2024/1143 and Articles 6 and 6b of Regulation (EU) No 664/2014 of 18 December 2013).
1.   Name

The original term ‘Carne Bovina Mirandesa’ is replaced by ‘Carne Mirandesa’, which matches the correct name and the original registration name.
This amendment affects the single document.
2.   Description









1.


The term ‘refrigeration’ is removed, since the aim is to include freezing. Sensory analyses have been conducted by authorised providers as part of national competitions for traditional Portuguese meat, which did not find any sensory differences between frozen and refrigerated cuts, where the cuts were frozen and defrosted in a technically correct manner.












2.


In the commercial presentation, a description of the product has been added.












3.


This amendment to the product specification is justified by the need both to differentiate between age categories recognised in legislation (‘vitelão’ (yearling), ‘vitela’ (veal), ‘touro’ (bull)), and to define minimum maturing times with a view to ensuring better control as to how carcasses are processed. The classification of carcasses is also revised in accordance with the legislation in force, in order to facilitate relevant inspections.












4.


The ‘Mamona’ category, as well as ‘Vaca’ and ‘Touro’ have been added in order to meet market needs and holding sizes, which have a strong correlation with the product that they offer. The aim is to make the product stand out on the market, while increasing the value of production as specifically as possible. In this context, holdings with few cows only produce ‘vitela mamona’, whereas larger holdings cannot produce the same product, leading to the separation and creation of a new product (mamona). With respect to the ‘Vaca’ and ‘Touro’ categories, there is a demand for this product type on the market, and we need to differentiate in order to able to value it and make it stand out, which is not possible in the current context.












5.


The ‘Vitelo’ and ‘Novilho’ age categories have been increased because, due to reasons relating to competitiveness and sustainability, holdings must also increase their herd density, which requires careful and, above all, planned feed management. However, climate change has lead to feed restrictions, which means that the animals must spend more time in the holdings in order to meet the quality standards required under the protected denomination. Hence by increasing the age categories, we are able to maintain the value and ensure product quality.












6.


The organoleptic characterisation has been improved and non-specific information such as ‘unique flavour’ has been removed.
This amendment affects the single document.




3.   Commercial presentation

The optional certification mark has been removed.
The meat cuts are described in more detail and the way it is marketed has been adapted to consumers.
Freezing the product as a means of conservation is permitted because it meets market demands and makes it possible to increase competitiveness.
Freezing has evolved and now plays an important role in global trade. Hence, producers are now able to market the product in its frozen form while maintaining its high quality standards and the authenticity of its denomination of origin. Freezing suits the marketing needs because processed products made of 100 % meat that do not contain either additives or preserving agents cannot be marketed using another conservation method (refrigeration).
This method ensures the safe preservation of the meat slices and preparations, while also increasing the product's shelf life and responding to annual fluctuations in demand and supply.
It has been confirmed that freezing does not alter the characteristics of ‘Carne Mirandesa’. Sensory analyses have been conducted by authorised providers as part of national competitions for traditional Portuguese meat, which did not find any sensory differences between frozen and refrigerated cuts, where the cuts were frozen and defrosted in a technically correct manner.
This amendment affects the single document.
4.   Article 3 on Production Rules – animal feed

Article 3 of the production rules provides that:
Supplementary feed for animals intended for slaughter must consist of natural products - corn, potatoes, forage turnips, green barley, hay; it must not include products that interfere with the normal growth and development of the animals.
Proposed amendment:
The core diet of the animals is grazing.
All feed supplied to the animals must come from the geographical area. It is only possible for feed from outside the geographical area to be used to ensure animal welfare if there is a scarcity of feed produced in the region (due to exceptional meteorological conditions, the outbreak of infectious diseases, contamination by toxic substances or fire), as long it does not exceed 50 % of dry matter on an annual basis.
This feed must meet the same quality standard and have the same composition as the feed from the geographical area.
Medicated feed is not permitted whatsoever.
After weaning and prior to slaughter, the calves from which the ‘Vitelo’ meat category is obtained may complete a finishing stage either grazing or indoors or a combination of both. Their diet in the fattening stage is generally supplemented with cereals (such as rye, maize, barley, oats, triticale or sorghum) or protein crops (such as lentils, broad beans, chick peas, beans, peas, lupins, carobs or soy beans).
Vitamin and/or mineral complexes may also be administered to the animals as part of their diet in order that their metabolic needs may be adequately met.
Animals over one year of age (‘Novilho’, ‘Vaca’ and ‘Touro’ meat categories) graze on natural pastures and also feed on fodder and fruit and vegetable products when grazing is scarce. They may also be supplemented in the same way as the calves from which ‘Vitelo’ category meat is obtained, but not to the same extent.
Justification:






(a)


Where there is a scarcity of feed produced in the region, feed produced outside the region, which in terms of components and composition are very similar to feed produced in the region is used in order to guarantee animal welfare.










(b)


Feed from outside the geographical area must not exceed 50 % of dry matter on an annual basis.










(c)


The conditions under which the use of feed from outside the geographical area is allowed have been clarified, taking into account Article (1)(2) of Commission Delegated Regulation (EU) No 664/2014 of 18 December 2013:

                                 ‘Insofar as sourcing entirely from within the defined geographical area is not technically practicable, feed sourced from outside that area can be added, provided that the product quality or characteristic essentially due to the geographical environment are not affected. Feed sourced from outside the defined geographical area shall in no case exceed 50 % of dry matter on annual basis.’
                              










(d)


Situations of scarcity are mostly due to two factors. On one hand, one of the features of the climate in the region (which tends to be aggravated by climate change) is the occurrence of relatively frequent periods of drought or other meteorological conditions which are detrimental to agricultural production. On the other hand, farming is also on the decline in the region, mostly as a result of ageing and the dwindling population. For instance, according to the National Statistical Institute, there was a decline of more than 70 % in the production of grain crops over a thirty-year period in the ‘North’ region (NUT II) to which the ‘CARNE MIRANDESA’ geographical area belongs, dropping from 371 000 tonnes in 1987 to 110 000 tonnes in 2017 (371 kt in 1987, 251 kt in 1997, 139 kt in 2007, 110 kt in 2017).










(e)


This amendment also makes it possible to respond to situations where feed compliant with the specifications of a different quality scheme (organic production) is scarce in the geographical area.










(f)


Under these circumstances, the quality of the meat obtained from animals provided with this feed meets the quality standards required by the product specification.










(g)


This proposed amendment also responds to the request for improvement proposed in the Commission Letter Ref: Ares(2022)4048192 of 31 May 2022: ‘Alternatively, you may present the maximum percentage of the supplementary feed (e.g.. cereals, proteins) during the animals’ lifetime or per year.’










(h)


The proposed amendment is covered by Article (1)(2) of Commission Delegated Regulation (EU) No 664/2014 of 18 December 2013 and Article 47 of Regulation 2024/1143 of 11 April 2024.










(i)


This is a standard amendment in that it does not include a change in the name of the protected designation of origin, it does not override the relationship between the product and the geographical area established in the product specification, nor does it entail further restrictions on the marketing of the product.
This amendment affects the single document.




5.   Cutting and packaging

A new point has been added. The aim of this is to ensure proper monitoring and protect the origin and authenticity of the end product.
Justification:






a)


Freezing:

                                 ‘Freezing the product as a means of conservation is permitted because it meets market demands and makes it possible to increase competitiveness. Freezing has evolved and now plays an important role in global trade. Hence, producers are now able to market the product in its frozen form while maintaining its high quality standards and the authenticity of its denomination of origin.
Freezing suits the marketing needs because processed products made of 100 % meat that do not contain either additives or preserving agents cannot be marketed using another conservation method (refrigeration).
This method ensures the safe preservation of the meat slices and preparations, while also increasing the product's shelf life and responding to annual fluctuations in demand and supply.
It has been confirmed that freezing does not alter the characteristics of “Carne Mirandesa”. Sensory analyses have been conducted by authorised providers as part of national competitions for traditional Portuguese meat, which did not find any sensory differences between frozen and refrigerated cuts, where the cuts were frozen and defrosted in a technically correct manner.’
                              
This is a standard amendment in that it does not include a change in the name of the protected designation of origin, it does not override the relationship between the product and the geographical area established in the product specification, nor does it entail further restrictions on the marketing of the product.










b)


Cutting:
The product specification already established that ‘Carne Mirandesa’ could be marketed ‘in carcasses or packaged cuts’ and that ‘carcasses or cuts’ were ‘packaged and refrigerated’.
This amendment provides that the meat may be presented ‘refrigerated or frozen’ in carcasses, half carcasses and quarter carcasses, and adds specific cuts associated with the geographical area:






—



                                    ‘Posta’ or ‘Posta Mirandesa’ is obtained solely from cuts such as tenderloin, topside, silverside, rump and thick flank from the carcasses of calves or yearlings.
It can be presented whole or sliced.
In the latter case, it is sliced perpendicular to the muscle fibres, resulting in cuts which are approximately 30 mm thick and weigh 300 g± 10 %.










—



                                    ‘Rodião Mirandês’ is obtained solely from the cut known as ‘aba carregada’ (type of flank cut) taken from the carcasses of calves or yearlings.
It can take the form of a cut from which the bones have not been removed and be presented whole or sliced.
When sliced, it is cut perpendicular to the direction of the ribs, in strips about 40 mm thick and of variable length.










—


Other cuts or portions (sliced, chopped, in strips, cubed or minced).
The product specification also states that primary and secondary cutting, preparation and packaging must take place in the geographical area and allows retail operators to make finer cuts in order to sell the product.
The product specification also describes the slaughtering and cutting operations in the chapter on the method of production.














c)


Although packaging was already covered in the product specification, the wording has been improved by specifying which cuts must be packaged: ‘Posta Mirandesa’, or ‘Rodião Mirandês’ and other cuts or portions.
This amendment affects the single document.




6.   Production Standards for Carne Bovina Mirandesa

The wording was updated as the information was included in the production rules annexed to the Product Specification.
This amendment affects the single document.
7.   Article 10 on Production Standards for Carne Bovina Mirandesa

Freezing the product is permitted in order to meet market demands and increase competitiveness. Freezing has evolved and now plays an important role in global trade. Hence, producers are now able to market the product in its frozen form while maintaining its high quality standards and the authenticity of its denomination of origin.
Freezing suits the marketing needs because processed products made of 100 % meat that do not contain either additives or preserving agents cannot be marketed using another conservation method (refrigeration).
This method ensures the safe preservation of the meat slices and preparations, while also increasing the product's shelf life and responding to annual fluctuations in demand and supply.
Freezing does not alter the characteristics of ‘Carne Mirandesa’.
This amendment affects the single document.
8.   Article 1 on production standards for Carne Bovina Mirandesa

The text on the soil and climate conditions has been improved, as it had little information on the natural factors.
The text on the natural factors of the geographical area’s characteristics has been expanded because there was little information on this aspect in the product specification. The production data has been removed since it was not relevant.
The description of the specificity of the product was not included in the initial product specification, but it is provided for under Article 7(1)(e) and (f) of Regulation (EU) No 1151/2012 and is essential for documenting ‘Carne Mirandesa’s link to the geographical area.
This amendment affects the single document.
9.   Article 1 on Production Standards for Carne Bovina Mirandesa – Control body

The wording of this section has been amended to bring the heading and content into line with Article 7(1)(g) of Regulation (EU) No 1151/2012 and the official control rules approved by Regulation (EU) 2017/625 of the European Parliament and of the Council of 15 March 2017 (official control).
This amendment affects the single document.
10.   Article 17 on Production Standards for Carne Bovina Mirandesa – Production rules

To bring the wording into line with the optional labelling rules laid down in Article 7(1)(h) and Article 12(4) and (5) of Regulation (EU) No 1151/2012 and Article 3 of Regulation (EU) No 668/2014, to strengthen the checks and identify the registered designation.
To replace the previous logo in order to give the designation a new image.
The amendment does not affect the single document.
11.   Link with the geographical area

The information relating to how the specificities of the geographical area influence those of the product (causal link) has been improved.
Amendment:
The specific characteristics of ‘Carne Mirandesa’ are attributable to the Mirandesa cattle breed, their diet of their mother's milk, fodder and cereals produced on the farm and the production system, namely the animal husbandry practices.
The breed has a slow growth rate and the early infiltration of intramuscular fat at a young age due in particular to their feed, differentiates this meat from others. Combined with the distinctive characteristics in terms of texture, colouring, fat distribution and moisture already mentioned in the product description, this leads to the typical fruity, herbaceous taste for which the meat is known. Depending on the age of the animal, there are obviously slight differences in the meat in terms of colouring and texture.
Both pastures and the environment in which the animals are raised are important factors in terms of feed.
Their specific characteristics are appreciated by consumers. Meat from the Mirandesa bovine, including ‘Posta Mirandesa’, is amongst the most prized dishes in Transmontano cuisine.
It was initially eaten during festivals in the geographical area, before also becoming popular elsewhere.
It is recognised as an exceptionally tender and succulent meat with flavours and aromas that set it apart it from other bovine meat. As stated in the book ‘
                  Cozinha Transmontana
                  ’ [Transmontano Cuisine] by Alfredo Saramago and António Monteiro: ‘
                  unlike other provinces, beef was eaten abundantly in Trás-os-Montes. It was not just wealthy communities that enjoyed it (...) “Posta Mirandesa” is an example of the beef eaten by the working class.
                  ’
               
José Saramago described the cut of the meat that he ate in 1981 at the restaurant ‘Gabriela in Sendim’ as ‘
                  gigantic, swimming in a vinegary sauce
                  ’, ‘
                  that made your cheeks sweat
                  ’ and as a ‘
                  soft meat, which could be cut effortlessly
                  ’.
José Quitério showcased the Posta Mirandesa using a recipe written in the Mirandes dialect by António Mourinho, a local priest and founder of ‘
                  Pauliteiros de Miranda de Duas Igrejas
                  ’, a traditional Portuguese dancing group.

                  ‘
                  Posta Mirandesa, as the Mirandese call it, is the tastiest morsel in all of Tierras de Miranda. The veal is roasted over a coal fire, seasoned only with salt. The sauce is made from the meat's own juices
                  ’ explained Father Mourinho referring to the cut as ‘
                  the countryside dish eaten at festivals in Terras de Miranda, Mogadouro and Vimioso, cooked in the fresh air and eaten with a knife and fork
                  ’
               
What we learn from this is that the ‘posta’ was seasoned solely with salt, and the sauce was made from its own juices.

                  ‘Carne Mirandesa’ is celebrated in festivals such as the ‘Festival da Posta Mirandesa’ Vimioso and won countless gold medals in the National Competition for Traditional Portuguese Meat with Accredited Names at the National Agricultural Fair between 2012 and 2022.
Justification:
This proposed amendment also responds to the suggestion proposed in Commission Letter ref.:2022(4048192) of 31 May 2022:

                  ‘The reference to the “genetic characteristics of this native breed, with the management and use of feedstuffs from the defined geographical area” stated under the “Link” section should be completed with information on such genetic characteristics of the native breed as well as the characteristics/specificities of its meat and its impact on the product.’
               
This amendment affects the single document and is a standard amendment in that does not include a change in the name of the protected designation of origin, it does not override the established relationship between the product and the geographical area, nor does it entail further restrictions on the marketing of the product.
This amendment affects the single document.
SINGLE DOCUMENT


                     ‘Carne Mirandesa’
                  


EU No: PDO-PT-0241-AM03 - 29 November 2024
                  


PDO (X) PGI ( )

1.   Names (from the PDO or PGI)


               ‘Carne Mirandesa’
            
2.   Member state or Third Country

Portugal
3.   Description of the agricultural product or foodstuff

3.1.   Combined Nomenclature code







—


02 - MEAT AND EDIBLE MEAT OFFAL




3.2.   Description of the product to which name in (1) applies

Meat obtained from animals of the Mirandesa breed entered in the register of births for the Mirandesa cattle breed, which are born, bred, slaughtered and cut in the demarcated geographical area in accordance with these specifications.

                  ‘Carne Mirandesa’ can be presented as ‘vitela’ (veal), ‘vitelão’ (yearling), ‘novilho’ (young bull), ‘vaca’ (cow) or ‘touro’ (bull).










Product


Classification


Slaughter age


Sex(es)


Live weight


Other physical characteristics




‘MAMONA’


V


5 to 9 months


Both


134 ± 28 kg


Light pink in colour White fat, of which a moderate amount is intramuscular. Fine-grained muscle with a firm consistency.




‘VITELO’


Z


10 to 12 months


Both


162 ± 38 kg


Pink in colour. White fat, of which a moderate amount is intramuscular. Fine-grained muscle with a firm consistency.




‘NOVILHO’


Z


13 to 30 months


Both


250 ± 53 kg


Pale red in colour. White-grey fat, of which a large amount is intramuscular. Fine-grained muscle with a firm consistency.




‘VACA’


EUROP classification.


31 to 120 months


Female


280 ± 62 kg


Red in colour. Yellowish fat with the visible presence of intramuscular fat. Fine-grained muscle with a firm consistency.




‘TOURO’


The conformation of the carcasses comprises types S, E, U, R, O and P.


31 to 96 months


Male


460 ± 84 kg


Dark red in colour. Yellowish fat, some of which is intramuscular. Fine-grained muscle with a firm consistency.




When raw, fresh ‘Carne Mirandesa’ has a fruity, herbaceous taste.
3.3.   Feed (for products of animal origin only)

Animal husbandry is directly associated with the use of natural grasslands, with spontaneous vegetation consisting of grasses and legumes. The animals are reared almost exclusively outside under extensive farming. Forage species grown in the geographical area are also used for animal feed. In the summer, maize is used, oat grains and rye are used in spring and autumn, and turnips in winter.
It is only possible for feed from outside the geographical area to be used to ensure animal welfare if there is a scarcity of feed produced in the region (due to exceptional meteorological conditions, contamination by toxic substances or fire, etc.), as long it does not exceed 50 % of dry matter on an annual basis.
3.4.   Specific steps in production that must take place in the identified geographical area

All stages of production must take place in the geographical area.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers


                  ‘Carne Mirandesa’ may be placed on the market in the following formats: carcasses, half carcasses and quarter carcasses.
It can also be presented in other cuts or portions (sliced, chopped, in strips, cubed or minced, etc.), including:

                  ‘Posta’ or ‘Posta Mirandesa’ which is obtained solely from cuts such as tenderloin, topside, silverside, rump and thick flank from the carcasses of calves or yearlings, presented whole or sliced.

                  ‘Rodião Mirandês’ which is obtained solely from the cut known as “aba carregada” (type of flank cut) taken from the carcasses of calves or yearlings. It can take the form of a cut from which the bones have not been removed and be presented whole or sliced.
Freezing is permitted.
3.6.   Specific rules concerning labelling of the product to which the registered name refers

Mandatory information:






—



                        “Carne Mirandesa” – Protected Designation of Origin or “Carne Mirandesa” - PDO;










—


Date of birth of the animal and corresponding product category: “VITELA MAMONA”, “VITELO”, “NOVILHO”, “VACA” or “TOURO”.










—


Producer’s identity




4.   Concise definition of the geographical area

The geographical area of production of “Carne Mirandesa” is restricted to the municipalities of Bragança, Macedo de Cavaleiros, Miranda do Douro, Mogadouro and Vimioso and Vinhais, which make up the habitat of the Mirandesa breed.
5.   Link with the geographical area

5.1.   Specificity of the geographical area

The geographical area comprises different terrains which determine the agricultural production methods used. The climate of the region is sub-humid and mesothermal, with significant water shortages and moderate thermal concentration in the summer months.
This combination of factors means that dry farming and crops are predominant here in the schistose, granitic soils which are moderately fertile or barren with low water retention capacity and characterised by the monoculture of cereals, specifically rye, maize, wheat, barley, oats, triticale or sorghum.
In areas with the highest levels of precipitation, natural grasslands with spontaneous vegetation consisting of grasses and legumes predominate.
The rural or agrarian land here is essentially made up of valley pastures (dry and damp meadows); winter cereal (centiares) and fallow land/pasture; copses and cattle farming.
The meadows are semi-natural permanent pastures that are more than 100 years old, and deeply connected to the various agricultural systems which characterise traditional mountain farming. They are composed of spontaneous and sub-spontaneous vegetation, with a flora composition highly dependent on soil and climate conditions, as well as on management of cattle herds. They are subject to contrasting ecological conditions, meaning that they are not only an important part of the cultural and landscape patrimony, but also of the genetic patrimony. Depending on how the land is used, these pastures are characterised by grazing land, grass and hay meadows, and, depending on the availability of water, irrigated and dry meadows.
Rural spaces in the geographical area of production also contain and are divided by ash trees in particular, which embellish and enrich the meadows by forming curtains of forage.
Alder and poplar trees are also found in the area, and contribute to the diversity of the flora and fauna. This vegetation increases the water reserves in the soil and plant production, which improves herd welfare by regulating the climate and providing protection from the wind.
Animals are reared under extensive farming, although in small holdings, animals are considered part of the family and normally sleep in barns near the farmers’ houses, referred to as “
                  lojas
                  ” [stores] by locals.
The cows graze all year round, and their feed is supplemented with hay or other types of feed. Although their diet is limited exclusively to their mothers’ milk, the calves from which the “Vitela Mamona” meat category is obtained may accompany their mothers on pasture. The calves from which “Vitelo” category meat is obtained are weaned at the age of 5/6 months (earlier than “Vitela Mamona” calves), but they may also accompany their mothers on pasture. After that and prior to slaughter, animals may complete a finishing stage either grazing or indoors or a combination of both. Animals over one year of age (“Novilho”, “Vaca” and “Touro” meat categories) graze on natural pastures and are also given feed,fruit and vegetable products when there is little on which to graze.
This environment influences the physical and mental development of the animals.
The geographical area, being the habitat and place of origin of the Mirandesa breed, has been designated for the production of Carne Mirandesa’. The Regulation on the Herd-Book of the Mirandesa breed was created on 22 April 1959.
5.2.   Specificity of the product


                  ‘Carne Mirandesa’ presents distinctive characteristics in terms of texture, colouring, fat distribution and moisture and has a fruity, herbaceous taste. Depending on the age of the animal, there are obviously slight differences in the meat in terms of colouring and texture.
These specific characteristics are due to the Mirandesa breed, the fact that the animals are fed on their mother’s milk, fodder and cereals produced at the holdings, and the animal husbandry practices used.
5.3.   Causal link between the geographical area and the quality or characteristics of the product

The specificity of ‘Carne Mirandesa’ is obtained from the Mirandesa cattle breed, and their diet of their mother's milk, fodder and cereals produced on the farm and the production system, namely the animal husbandry practices.
The breed has a slow growth rate and the early infiltration of intramuscular fat at a young age due in particular to their feed, differentiates this meat from others. Combined with the distinctive characteristics in terms of texture, colouring, fat distribution and moisture already mentioned in the product description, this leads to the typical fruity, herbaceous taste for which the meat is known. Depending on the age of the animal, there are obviously slight differences in the meat in terms of colouring and texture.
Both pastures and the environment in which the animals are raised are important factors in terms of feed.
Their specific characteristics are appreciated by consumers. ‘Carne Bovina Mirandesa’ is famous, and ‘posta mirandesa’ is amongst the most prized dishes in Transmontano cuisine.
It was initially eaten during festivals in the geographical area, before also becoming popular elsewhere.
It is recognised as an exceptionally tender and succulent meat with flavours and aromas that set it apart it from other bovine meat. As stated in the book ‘
                  Cozinha Transmontana
                  ’ [Transmontano Cuisine] by Alfredo Saramago and António Monteiro: ‘unlike other provinces, beef was eaten abundantly in Trás-os-Montes. It was not just wealthy communities that enjoyed it (...) “Posta Mirandesa” is an example of the beef eaten by the working class.
                  ’
               
José Saramago described the cut of the meat that he ate in 1981 at the restaurant ‘Gabriela in Sendim’ as ‘
                  gigantic, swimming in a vinegary sauce
                  ’, ‘
                  that made your cheeks sweat
                  ’ and as a ‘
                  soft meat, which could be cut effortlessly
                  ’.(Viagem a Portugal, Porto Editora, November 2016).

                  ‘Carne Mirandesa’ is celebrated in festivals such as the ‘Festival da Posta Mirandesa’ Vimioso and won countless gold medals in the National Competition for Traditional Portuguese Meat with Accredited Names at the National Agricultural Fair between 2012 and 2022.

Reference to publication of the product specification


https://tradicional.dgadr.gov.pt/pt/cat/carne/carne-de-bovino/235-carne-mirandesa-dop



(1)  
            OJ L 179, 19.6.2014, p. 17.


ELI: http://data.europa.eu/eli/C/2025/1478/oj
ISSN 1977-091X (electronic edition)