Carne orgánica, un alimento “de excelencia” aún poco apreciado por consumidores en España.

Carne ecológica

La carne de ganadería ecológica, criada con más libertad y alimentada sin restos de pesticidas ni transgénicos, es un alimento “de excelencia”, pero poco apreciado aún por los consumidores españoles, que no están dispuestos a pagar un mayor coste y menos en tiempo de crisis. Esta es la carne que encontrarás en Jauregia, carne criada por nosotros. Jauregia es auténtico Agroturismo y, en su alimentación, auténtico Ecoturismo

La ganadería ecológica “tiene un valor excepcional” y “unos costes”, que “deben ser contemplados” en las políticas comunitarias para fomentar una ganadería que tiene “dificultades” para su comercio porque los consumidores “tienden a ir al producto más barato”.

Esto se produce más entre los consumidores españoles que entre los europeos, “más dispuestos” a pagar una diferencia de precio que se incrementa más por los costes de los intermediarios de distribución que por los de producción.

Los resultados son visibles a primera vista pues la carne ecológica tiene un color rojo más intenso, menos agua (con lo que mengua menos cuando se cocina), tiene una textura más fuerte y más sabor.

Pero también hay diferencias que no son apreciables a la vista o el gusto, porque tiene más cualidades alimentarias que las carnes que proceden de las ganaderías convencionales, porque su alimentación es ecológica.

Para ser calificado como ganadería ecológica, las terneras están mamando de sus madres hasta el destete, unos cuatro o cinco meses, en unas superficies de pasto que deben tener una hectárea y media por cada unidad de ganado, lo que hace que los animales se críen con más libertad.

A partir del destete, son conducidas a cebaderos en los que la alimentación que reciben procede de cereales y piensos ecológicos, que no tienen residuos de pesticidas ni transgénicos.

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