Enogastronomy Livestock

Livestock with the Rías Baixas label

Traditional rearing produces excellent meats and cheeses

The Galician blonde breed is the native breed of beef in the northwest of the peninsula, and the Ternera Gallega seal of quality identifies the excellence of its meat. In addition to veal, pork also plays a leading role in the gastronomy of As Rías Baixas.With pork as the main ingredient, we can find great recipes all over the region, such as cocido, which enjoys national fame in Lalín; lacón con grelos; or sausages, where the ham from A Cañiza plays an important role and has a tradition of more than a century.

The carneiro ao espeto from Moraña, the galo de curral from Vila de Cruces or the hen from Mos are other meats that stand out in the traditional gastronomy of the province of Pontevedra. The livestock also produces delicious cheeses that have the distinctive designation of origin, such as Tetilla cheese or Arzúa-Ulloa cheese, handmade from natural, whole cow's milk.